Experience the ultimate fusion of flavors with Pioneer Woman Ramen Noodle Salad. This delightful dish features crispy ramen noodles, a medley of vibrant vegetables, and a tantalizing dressing that will leave your taste buds craving more. Perfect for any occasion, it's a salad that promises to impress.
Course Salad
Cuisine American
Prep Time 20 minutesminutes
Cook Time 6 minutesminutes
Total Time 26 minutesminutes
Servings 8
Calories 454kcal
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.
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.
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.