Pioneer Woman Ramen Noodle Salad Recipe
If you're craving a fresh, crunchy, and flavor-packed dish, the Pioneer Woman Ramen Noodle Salad Recipe is a must-try.
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.