Pioneer Woman Ramen Noodle Salad Recipe
Ramen noodle salad is a mix of crunchy, tangy, and savory flavors. The Pioneer Woman Ramen Noodle Salad recipe adds a unique twist to this classic dish.
Equipment
- Large Mixing Bowl
- Medium saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
Ingredients
- 2 packages of ramen noodles crushed (discard seasoning packets)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 4 green onions chopped
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- Salt and pepper to taste
Instructions
- Cook ramen noodles in boiling water.
- Drain and cool the noodles.
- In a large bowl, mix cabbage, carrots, almonds, and sunflower seeds.
- Add the cooked and cooled ramen noodles.
- In a small bowl, whisk together oil, vinegar, soy sauce, and sugar.
- Pour the dressing over the salad.
- Toss everything until well coated.
- Season with salt and pepper.
- Garnish with green onions.
- Serve immediately or chill before serving.
Notes
- Use fresh, crunchy vegetables for the best texture.
- Toast almonds and sunflower seeds for extra flavor.
- Adjust sugar in the dressing to your taste.
- Add cooked chicken for more protein.
- Chill the salad for at least 30 minutes for better flavor.