The Pioneer Woman’s Ramen Noodle Salad is without a question the best salad that has ever been made. Made with two different types of cabbage, ramen noodles that have been crisped and toasted, and a sweet and tangy sauce.
Are Ramen Noodles Healthy For You?
Ramen noodles are not the most nutritious dietary option. Typically, they are fried in oil, and the seasoning sachets contain a great deal of salt. But they add a satisfying texture to flavorful salads. Even though the ramen noodles are firm out of the container, they will become somewhat softer after being combined with the sauce.
Ingredients
- Two 3-ounce packages of dry noodles, broken up and seasoned packets are thrown away
- 1 fisher’s worth of Almonds, sliced
- Two cups of finely sliced red cabbage
- Green cabbage, cut thinly (6 cups).
- 2 cups carrots, cut into matchsticks
- Two-thirds a cup of minced green scallions
Dressing Ingredients
- Light olive oil, 1/2 cup
- Rice Vinegar, One-Fourth Cup
- 1/4 cup of honey
- Fresh ginger, 1 tbsp. peeled and chopped
- 1tsp garlic diced
- One-half of a teaspoon of roasted sesame oil
- Black pepper and salt, crushed to a fine powder
Instructions
For the dressing
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
- While getting the salad components ready, put the dressing in the refrigerator.
For the Salad
- First, prepare your oven to 400 degrees Fahrenheit.
- Next, spread the ramen and almonds onto a baking tray with a rim that measures 18 by 13 inches.
- For about 3 minutes, toast in the prepared oven. When it’s finished, take it out of the oven, toss the mixture, and then distribute it equally.
- Once more, bake for 3 to 4 minutes, or until golden brown. Cool down.
- Combine the ramen almond mixture, green cabbage, red cabbage, carrots, and green onions in a sizable salad dish.
- Then, give the Ramen Noodle Salad a good toss after adding the vinaigrette.
FAQs
Can a salad made of ramen be a main dish?
Almost any dish can be readily transformed into a complete dinner. Salads are perfect for this because they frequently contain a lot of vegetables. It’s simple to transform this Ramen Noodle Salad into a major dish by adding grilled chicken, shrimp, or even cubes of tofu.
Is rice vinegar a suitable replacement?
Yes. You can also use milder vinegar, such as white wine vinegar or apple cider vinegar when preparing your ramen noodle salad.
Can I make Ramen Noodle Salad with Napa cabbage?
Napa cabbage works well in this Ramen Noodle Salad instead of lettuce if you prefer a milder crunch. If you decide to use shredded cabbage, you’ll need 8 ounces (or roughly 1 pound) of Napa cabbage to get the job done.
Do vegan ramen noodles exist?
The popular Asian ramen noodles are unfortunately not vegan. The flavor packets are unsuitable for vegans, even though the noodles are.
How Should I Store Ramen Salad?
Ramen Noodle Salad leftovers taste best the next day. Don’t dress the complete salad if you want to save some dressing for later. Almonds and noodles will mush as a consequence. Salad and dressing should be chilled individually, then combined just before serving. The vinaigrette can be kept for up to 2 weeks and the salad for up to 4 days.
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Pioneer Woman Ramen Noodle Salad
Ingredients
- Two 3-ounce packages of dry noodles, broken up and seasoned packets are thrown away
- 1 fisher's worth of Almonds, sliced
- Two cups of finely sliced red cabbage
- Green cabbage, cut thinly (6 cups).
- 2 cups carrots, cut into matchsticks
- Two-thirds a cup of minced green scallions
Dressing Ingredients
- Light olive oil, 1/2 cup
- Rice Vinegar, One-Fourth Cup
- 1/4 cup of honey
- Fresh ginger, 1 tbsp. peeled and chopped
- 1tsp garlic diced
- One-half of a teaspoon of roasted sesame oil
- Black pepper and salt, crushed to a fine powder
Instructions
For the dressing
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
- While getting the salad components ready, put the dressing in the refrigerator.
For the Salad
- First, prepare your oven to 400 degrees Fahrenheit.
- Next, spread the ramen and almonds onto a baking tray with a rim that measures 18 by 13 inches.
- For about 3 minutes, toast in the prepared oven. When it's finished, take it out of the oven, toss the mixture, and then distribute it equally.
- Once more, bake for 3 to 4 minutes, or until golden brown. Cool down.
- Combine the ramen almond mixture, green cabbage, red cabbage, carrots, and green onions in a sizable salad dish.
- Then, give the Ramen Noodle Salad a good toss after adding the vinaigrette.
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