Hamdi Saidani This Pioneer Woman Ramen Noodle Salad is a crunchy and tangy recipe, which is made with ramen noodles and coleslaw mix. It’s the perfect potluck salad, ready in about 30 minutes.
Pioneer Woman Ramen Noodle Salad Ingredients
For the salad:
- 2 (3-oz.) packages ramen noodles (any flavor)
- 1/2 cup raw cashews, coarsely chopped
- 3 Tbsp. white sesame seeds
- 1/2 tsp. kosher salt, plus more to taste
- 1 (16-oz.) bag coleslaw mix
- 1 cup mandarin orange slices in juice or water, drained
- 6 green onions, sliced
For the dressing:
- 1/4 cup rice vinegar
- 2 Tbsp. soy sauce
- Juice of 1 lime (1 to 2 tbsp.)
- 1 1/2 tsp. sugar
- 1 garlic clove, grated
- 1/2 tsp. ground ginger
- 1/2 tsp. ground black pepper
- 1/2 cup vegetable oil
- 2 tsp. toasted sesame oil
How To Make Pioneer Woman Ramen Noodle Salad
- Toast the ramen mixture: Preheat the oven to 350°F. Before opening the packages, use your hands or a rolling pin to crush the ramen noodles into small pieces. Spread the crushed noodles, cashews, and sesame seeds on a rimmed baking sheet. Sprinkle with salt and bake for 10 to 13 minutes, until the mixture is golden and fragrant. Let it cool completely.
- Make the dressing: In a medium bowl or a mason jar with a lid, whisk together the rice vinegar, soy sauce, lime juice, sugar, garlic, ginger, and pepper. While whisking constantly, slowly stream in the vegetable oil and toasted sesame oil until the dressing is well combined and emulsified.
- Combine the salad: In a large bowl, toss together the coleslaw mix, drained mandarin orange slices, and sliced green onions.
- Dress and serve: Add the cooled, toasted ramen noodle mixture to the coleslaw. Drizzle with the dressing and toss everything to combine. Season with more salt to taste and serve immediately.
Recipe Tips
- How to make this ahead of time? This is a great make-ahead salad. You can toast the ramen mixture and make the dressing up to 2 days in advance. Store them in separate airtight containers at room temperature. Combine all the salad components and toss with the dressing just before serving.
- Can I add chicken? Yes, this salad is delicious with added protein. About 2 cups of shredded rotisserie chicken would be a perfect, easy addition to make it a main course.
- What if I don’t have coleslaw mix? You can easily make your own by using about 4 cups of finely shredded green or purple cabbage and 1 cup of shredded carrots.
- How to get the most crunch? For the absolute best texture, do not dress the salad until the very last minute before you plan to serve it. The toasted ramen noodles will soften as they sit in the dressing.
What To Serve With Ramen Noodle Salad
This versatile and crunchy salad is an excellent side dish for many meals, especially for barbecues and potlucks.
- Grilled chicken, pork, or steak
- Hamburgers and hot dogs
- BBQ Ribs
- Teriyaki salmon
How To Store Ramen Noodle Salad
- Refrigerate: This salad is best enjoyed on the day it is made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The ramen noodles will soften, but the flavor will still be delicious.
Ramen Noodle Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 25g
- Carbohydrates: 28g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I use the ramen seasoning packet?
No, the recipe specifies to save the seasoning packets for another use. All the flavor for this salad comes from the homemade dressing.
Can I use a different nut?
Yes. If you don’t have cashews, this salad is also delicious with slivered almonds or even toasted sunflower seeds for a nut-free option.
Is this salad served warm or cold?
This is a cold salad. It’s important to let the toasted ramen noodle mixture cool completely before tossing it with the other ingredients.
Try More Pioneer Woman Recipes:
- Pioneer Woman 4th of July Zucchini Salad Recipe
- Pioneer Woman Best Macaroni Salad Recipe
- Pioneer Woman Best Chicken Salad Recipe
Pioneer Woman Ramen Noodle Salad Recipe
Description
A crunchy, sweet, and tangy salad with a toasted ramen noodle and cashew topping, all tossed in a zesty sesame-ginger vinaigrette.
Ingredients
Instructions
- Preheat oven to 350°F. Crush the ramen noodles and spread them on a baking sheet with the cashews and sesame seeds. Sprinkle with salt and bake for 10-13 minutes until golden. Cool completely.
- In a jar, shake together all the dressing ingredients until well combined.
- In a large bowl, combine the coleslaw mix, mandarin oranges, and green onions.
- Just before serving, add the cooled ramen mixture to the bowl.
- Pour the dressing over the top and toss everything to combine.
Notes
- u003cliu003eToasting the ramen, nuts, and seeds is the most important step for the signature crunch of this salad.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish for a party or potluck; just keep the components separate until you’re ready to serve.u003c/liu003eu003cliu003eThe dressing can be made up to a week in advance and stored in the refrigerator.u003c/liu003eu003cliu003eDon’t be afraid to customize this recipe with your favorite nuts or seeds.u003c/liu003e
Pioneer Woman Ramen Noodle Salad Recipe
