Pioneer Woman Ramen Noodle Salad Recipe

Craving something crisp, colorful, and packed with bold flavor? This Pioneer Woman Ramen Noodle Salad is one of my all-time favorite recipes when I need a refreshing side that delivers crunch and zing in every bite. It’s got that perfect balance—sweet, tangy, nutty, and fresh. Whether you’re heading to a potluck or want something different for dinner, this salad is guaranteed to impress.

With a homemade dressing full of toasted sesame, garlic, and ginger, plus the addictive crunch of toasted ramen and almonds, you won’t believe how simple and satisfying this dish is. Trust me, once you try this Pioneer Woman Ramen Noodle Salad, it’ll become a staple in your kitchen.

Ingredients List

Salad Ingredients

• 6 cups green cabbage (sliced)
• 2 cups red cabbage (sliced)
• 2 cups matchstick carrots
• 2 packages dry ramen noodles (3 oz each, broken into small pieces)
• 1 cup almonds (sliced)
• 2/3 cups green onions (sliced)

Dressing Ingredients

• 1/2 cup light olive oil
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tbsp fresh ginger (grated)
• 1 tsp garlic (minced)
• 1/2 tsp toasted sesame oil
• Salt (to taste)
• Freshly ground black pepper (to taste)

Required Kitchen Tools

Having the right tools on hand makes this salad super quick and easy to prepare:

1. Large Mixing Bowl – for combining all the fresh ingredients.
2. Small Whisk or Jar with Lid – mixing or shaking up the dressing.
3. Baking Sheet – to toast the ramen and almonds for that irresistible crunch.
4. Sharp Knife & Cutting Board – essential for slicing the cabbage and green onions.
5. A vegetable peeler or grater helps prep ginger and carrots if not pre-shredded.

Preparing the Dressing

Before assembling the salad, I always like to get the dressing out so the flavors can meld. It’s a simple mix but packs a punch!

1. In a small bowl or jar, combine:
   • 1/2 cup light olive oil
   • 1/4 cup honey
   • 1/4 cup rice vinegar
   • 1 tablespoon freshly grated ginger
   • 1 teaspoon minced garlic
   • 1/2 teaspoon toasted sesame oil
2. Whisk everything together until smooth, or give it a good shake using a jar with a lid.
3. Season with salt and freshly ground black pepper to taste.
4. Once mixed, place the dressing in the fridge while you prepare the rest of the salad. This gives the garlic and ginger time to infuse the oil and vinegar with even more flavor.

Toasting the Ramen & Almonds

This is where the magic happens—turning plain dry noodles and almonds into crunchy, golden goodness.

1. Preheat your oven to 400°F (200°C).
2. Spread the broken ramen noodles and sliced almonds on a baking sheet in an even layer.
3. Bake for 3 minutes, give everything a quick toss, then bake for 3–4 minutes. Observe—these can go from golden to burnt quickly.
4. Once nicely toasted and fragrant, let the mixture cool completely. This step gives the salad its signature crunch.

Assembling the Salad

Now that the dressing is chilled and the ramen-almond mix is golden and crunchy, it’s time to bring it all together!

1. In a large mixing bowl, combine:
   • 6 cups sliced green cabbage
   • 2 cups sliced red cabbage
   • 2 cups matchstick carrots
   • 2/3 cup sliced green onions
2. Add in the cooled toasted ramen and almond mixture. You’ll hear that satisfying crunch as it hits the bowl—so good!
3. Drizzle the prepared dressing over the top. Make sure to scrape every bit of that gingery-garlicky goodness from the jar.
4. Toss everything together thoroughly. I like using my hands or tongs to get the dressing evenly distributed.
5. Let the salad sit for about 10 minutes before serving. This allows the flavors to soak into the veggies without losing that iconic crunch.

Pro Tips for Perfect Ramen Noodle Salad

• Crush the ramen just slightly—not too fine, not too chunky. I usually whack the unopened packet with a rolling pin for even pieces.
• Add protein if you’re turning this into a main dish. Grilled chicken, shrimp, or even edamame work beautifully.
• Make-ahead tip: Prep everything beforehand, but don’t mix the ramen and almonds until just before serving. This keeps the crunch alive!

Serving and Decoration

This salad is as beautiful as it is tasty. The mix of green cabbage, purple cabbage, and carrots creates a vibrant base that looks amazing on any table. Here are a few ways I like to serve it:

• Garnish with extra green onions or sesame seeds for a fresh and nutty finish.
• Serve chilled on a hot day as a refreshing side dish for BBQ, grilled meats, or sandwiches.
• Make it a meal by adding grilled chicken, shrimp, or tofu before serving.

Whether you’re hosting a potluck, picnic, or dinner party, this dish always gets compliments—and requests for the recipe!

Storage Instructions

How to Keep Ramen Noodle Salad Fresh

If you have leftovers (which is rare in my house!), Store them in an airtight container in the fridge. It’s best enjoyed within 24 hours for the ultimate texture, as the ramen will begin to soften over time.

Meal Prep Tip

You can prep the components in advance:

• Chop the veggies and store them in a sealed container.
• Make the dressing and refrigerate.
• Toast the ramen and almonds and store them in a separate zip-top bag or container at room temperature.

Assemble just before serving to preserve the crunch!

Conclusion

There you have it—my go-to Pioneer Woman Ramen Noodle Salad recipe. It’s crunchy, tangy, sweet, and endlessly customizable. Whether new to this dish or rediscovering an old favorite, I hope this version becomes a regular at your table like mine.

Don’t forget to snap a picture and share your creation—this salad is seriously Instagram-worthy. And if you’re bringing it to a party, be ready to write the recipe down more than once!