Pioneer Woman Ramen Noodle Salad
Ramen noodles are one of the most popular Japanese foodstuffs. They have been a staple in Japanese restaurants and on Japanese food shelves for years, and now you can make them yourself at home. They’re quick and easy to prepare, and they’re a favorite among college students looking for a quick meal. But what if you want something more than just the plain noodles? Here’s a recipe for ramen noodle salad that you can make at home. Ramen noodle salad recipe is a great option for a quick meal. You can feed a family of four with this recipe.
Today I’m going to share with you a Pioneer Woman Ramen Noodle Salad Recipe that is extremely delicious. This is the perfect lunch for someone who is craving something light and healthy. You can make this Pioneer Woman Ramen Noodle Salad for dinner that’s quick and easy to put together, but which can last for a few days in the refrigerator. It’s a great way to use up vegetables and noodles you already have on hand while stretching your food budget.
Pioneer Woman Ramen Noodle Salad is a rich source of fiber. Fiber improves bowel movement and prevents constipation. Fiber is also good for your heart health. A ramen noodle salad recipe also contains a high level of vitamin C, calcium, and iron. Ramen Noodle Salad is the perfect recipe for a hot summer day, BBQs and potlucks. This recipe is an interesting take on a ramen noodle salad. With the addition of Asian flavors and ingredients, this salad will be sure to please both your palate and your eyes!
How To Make Pioneer Woman Ramen Noodle Salad
When you need a side dish that is both quick and delicious, look no further than this Ramen Noodle Salad Recipe. The dressing is so tasty and your guests will be impressed when you tell them all you needed was an hour to prepare this dish. This recipe is made with ramen noodles, which are usually used in soups. They are boiled for 10 minutes and then drained. The noodles are mixed with thinly sliced vegetables like carrots, celery, onions, green cabbage, and red cabbage. This recipe is perfect for those nights when you want something fast and filling. It’s also a great way to use up leftover veggies from your fridge. Give it a try today!
Ingredients
- Dry Ramen Noodles (broken into small pieces, seasoning packet discarded), 2 (3 oz) packages
- Fisher Sliced Almonds, 1 cup
- green cabbage (thinly sliced), 6 cups
- red cabbage (thinly sliced), 2 cups
- matchstick carrots, 2 cups
- green onions (chopped), 2/3 cup
- light olive oil, 1/2 cup
- rice vinegar, 1/4 cup
- Honey, 1/4 cup
- fresh ginger (peeled and minced), 1 tablespoon
- Garlic (minced), 1 teaspoon
- sesame oil (toasted), 1/2 teaspoon
- Salt and freshly ground black pepper
Step By Step Instructions To Make Pioneer Woman Ramen Noodle Salad
For The Dressing
Step 1
In a mixing bowl, combine light olive oil, honey, rice vinegar, ginger, garlic, and sesame oil. Season with salt and pepper and set aside.
Step 2
During the preparation of the salad ingredients, place the dressing in the refrigerator.
For The Salad
Step 1
Preheat the oven to 400 degrees F. Spread both almonds and ramen on a baking sheet with a rimmed edge measuring 18 by 13 inches.
Step 2
Toast for about 3 minutes in a preheated oven. Remove it from the oven, toss the mixture and then spread it out evenly.
Step 3
Bake for another 3 – 4 minutes or until golden brown. Remove from the oven and let cool.
Step 4
Combine the green cabbage, red cabbage, carrots, green onions, and the ramen almond mixture in a large salad bowl.
Step 5
Add dressing to your Pioneer Woman Ramen Noodle Salad and toss well. Enjoy!
In Closing
We hope you enjoyed this Pioneer Woman Ramen Noodle Salad Recipe. I love this ramen noodle salad recipe because it’s something that my whole family can eat together. I love it because it’s not just a salad, it’s a full meal with noodles and a delicious dressing. I hope you enjoy it as much as we do! If you have any other questions or comments regarding this recipe, please comment below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
More Amazing Pioneer Woman Recipes
- Pioneer Woman Cornbread Salad
- Pioneer Woman Broccoli Salad
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman Crock Pot Mac And Cheese
- Pioneer Woman Bacon Jam Recipe
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Ham Salad
Pioneer Woman Ramen Noodle Salad
Ingredients
- 2 (3 oz) packages Dry Ramen Noodles (broken into small pieces, seasoning packet discarded)
- 1 cup fisher Sliced Almonds
- 6 cups green cabbage (thinly sliced)
- 2 cups red cabbage (thinly sliced)
- 2 cups matchstick carrots
- 2/3 cups green onions (chopped)
- 1/2 cup light olive oil
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tablespoon fresh ginger (peeled and minced)
- 1 teaspoon garlic (minced)
- 1/2 teaspoon sesame oil (toasted)
- Salt and freshly ground black pepper
Instructions
For The Dressing
- In a mixing bowl, combine light olive oil, honey, rice vinegar, ginger, garlic, and sesame oil. Season with salt and pepper and set aside.
- During the preparation of the salad ingredients, place the dressing in the refrigerator.
For The Salad
- Preheat the oven to 400 degrees F. Spread both almonds and ramen on a baking sheet with a rimmed edge measuring 18 by 13 inches.
- Toast for about 3 minutes in a preheated oven. Remove it from the oven, toss the mixture and then spread it out evenly.
- Bake for another 3 – 4 minutes or until golden brown. Remove from the oven and let cool.
- Combine the green cabbage, red cabbage, carrots, green onions, and the ramen almond mixture in a large salad bowl.
- Add dressing to your Pioneer Woman Ramen Noodle Salad and toss well. Enjoy!
