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Pioneer Woman Ramen Noodle Salad

Pioneer Woman Ramen Noodle Salad - recipe card
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A crunchy, savory-sweet chilled salad featuring toasted ramen noodles, cabbage, and a soy-sesame dressing. This salad is a crowd-pleaser with its satisfying crunch and umami-rich flavor, perfect for potlucks and summer gatherings.

Ingredients

Scale
  • 2 packs (3 oz each) ramen noodles, discard seasoning packets (or save for another use)
  • 1/4 cup unsalted butter, melted
  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup carrots, shredded
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced (white and green parts)
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds
  • For the dressing:
  • 1/4 cup vegetable oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat oven to 350°F (175°C). Break the ramen noodle blocks into small pieces (about 1-inch chunks) and place them on a baking sheet. Drizzle with melted butter and toss to coat evenly. Spread in a single layer.
  2. Toast the buttered ramen noodles in the oven for 8-10 minutes, stirring once halfway through, until they are golden brown and fragrant. Remove from oven and let cool completely on the baking sheet; they will crisp up as they cool.
  3. In a large serving bowl, combine the green cabbage, red cabbage, shredded carrots, red bell pepper, and green onions. Toss to mix well.
  4. In a small dry skillet over medium heat, toast the slivered almonds and sesame seeds. Cook, stirring frequently, for 3-5 minutes until the almonds are lightly browned and the sesame seeds are fragrant. Immediately transfer to a plate to cool.
  5. In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, salt, and pepper. Whisk until well combined and the honey is fully incorporated.
  6. Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly.
  7. Just before serving, add the cooled toasted ramen noodles and the toasted almond-sesame mixture to the salad. Toss gently to combine, ensuring the crunchy elements are evenly distributed.
  8. Serve immediately to maintain maximum crunchiness. If making ahead, keep the dressing and crunchy toppings separate and combine just before serving.

Notes

Storage: The dressed salad without the crunchy toppings can be refrigerated for up to 2 days; the cabbage will soften slightly. The toasted ramen noodles and almond-sesame mixture can be stored in an airtight container at room temperature for up to 1 week. To re-crisp, place them in a 350°F (175°C) oven for 3-4 minutes. For best texture, do not assemble the salad more than 30 minutes before serving.

Nutrition

Keywords: ramen noodle salad, pioneer woman ramen salad, crunchy ramen salad, cabbage salad, asian salad, soy sesame dressing, potluck salad, cold noodle salad, easy side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-ramen-noodle-salad/