If you’re craving a fresh, crunchy, and flavor-packed dish, the Pioneer Woman Ramen Noodle Salad Recipe is a must-try.
Perfect for gatherings, barbecues, or weeknight meals, this salad delivers bold texture and taste. It combines crispy ramen, crunchy vegetables, and a tangy-sweet dressing.
This easy-to-follow guide helps you make an unforgettable salad. With simple steps and ingredients, even beginners can master it.
The salad is light yet satisfying, making it ideal year-round. Whether you’re prepping for a party or craving something crisp, this recipe hits the spot.
Follow along to recreate the classic Pioneer Woman Ramen Noodle Salad Recipe in your kitchen. Get ready to wow your guests or enjoy it all by yourself.
When I First Introduced to This Recipe
I discovered the Pioneer Woman Ramen Noodle Salad Recipe at a picnic. A friend brought it, and everyone asked for the recipe. The taste, texture, and balance blew me away.
Equipment List
- Large mixing bowl
- Small saucepan
- Measuring cups
- Measuring spoons
- Whisk
- Knife
- Cutting board
- Baking sheet
- Skillet
- Spatula
Ingredients List
- 2 packs ramen noodles (crushed)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup butter
- 4 green onions (chopped)
- 1 small head cabbage (shredded)
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 3/4 cup vegetable oil
- Salt and pepper to taste
Step-by-Step Preparation
- Preheat your oven to 350°F.
- Spread noodles, almonds, and seeds on a baking sheet.
- Melt butter and drizzle over the mixture evenly.
- Bake for 10 minutes, stirring halfway through for even toasting.
- Remove from oven and cool completely.
- In a saucepan, combine vinegar, sugar, and soy sauce.
- Bring to a simmer and stir until sugar dissolves.
- Remove from heat, let cool, and whisk in the oil.
- In a large bowl, combine cabbage and green onions.
- Add the cooled noodle mixture on top of vegetables.
- Pour dressing over and toss everything until well coated.
- Chill in the fridge for at least 30 minutes.
Recipe Tips
- Use pre-shredded cabbage to save time.
- Don’t skip toasting the noodles—it adds flavor.
- Add grilled chicken for extra protein.
- Make dressing a day early for richer taste.
- Only mix dressing before serving to keep it crunchy.
What Can You Serve with Pioneer Woman Ramen Noodle Salad Recipe?
1. Grilled Teriyaki Chicken
The sweet-savory glaze complements the salad’s tangy crunch.
2. Garlic Breadsticks
Crunchy and buttery, they pair well with the refreshing salad.
3. Lemon-Herb Roasted Salmon
The citrus notes enhance the salad’s bright and zesty profile.
Conclusion
The Pioneer Woman Ramen Noodle Salad Recipe is quick, easy, and tasty. Its crunch and flavor make it a favorite for every occasion.
Pair it with protein or enjoy it solo—it always satisfies. Keep it in your go-to recipe list!
Pioneer Woman Ramen Noodle Salad Recipe
Ingredients
- 2 packs ramen noodles crushed
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup butter
- 4 green onions chopped
- 1 small head cabbage shredded
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 3/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Spread noodles, almonds, and seeds on a baking sheet.
- Melt butter and drizzle over the mixture evenly.
- Bake for 10 minutes, stirring halfway through for even toasting.
- Remove from oven and cool completely.
- In a saucepan, combine vinegar, sugar, and soy sauce.
- Bring to a simmer and stir until sugar dissolves.
- Remove from heat, let cool, and whisk in the oil.
- In a large bowl, combine cabbage and green onions.
- Add the cooled noodle mixture on top of vegetables.
- Pour dressing over and toss everything until well coated.
- Chill in the fridge for at least 30 minutes.
Notes
- Use pre-shredded cabbage to save time.
- Don’t skip toasting the noodles—it adds flavor.
- Add grilled chicken for extra protein.
- Make dressing a day early for richer taste.
- Only mix dressing before serving to keep it crunchy.