Pioneer Woman Ramen Noodle Salad Recipe

This crunchy ramen noodle salad is one of my favorite easy side dishes. It’s made with shredded cabbage, toasted ramen noodles, almonds, and a sweet-tangy homemade dressing. I love how fresh, colorful, and satisfying it is, especially for potlucks, BBQs, or simple family dinners.

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 4 People

Course: Salad, Side Dish

Cuisine: American, Asian-Inspired

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Salad

6 cups Green cabbage Thinly sliced
2 cups Red cabbage Thinly sliced
2 cups Matchstick carrots Pre-cut saves time
2 packages Dry ramen noodles 3 oz each seasoning not used
1 cup Sliced almonds Raw
2/3 cup Green onions Thinly sliced

For the Dressing

1/2 cup Light olive oil Neutral flavored
1/4 cup Honey Adjust to taste
1/4 cup Rice vinegar Adds tang
1 tbsp Fresh ginger Grated
1 tsp Garlic Minced
1/2 tsp Toasted sesame oil Use lightly
– – Salt To taste
– – Black pepper Freshly ground

Equipment

1 Large mixing bowl For tossing the salad
1 Small bowl or jar For mixing dressing
1 Whisk Fork also works
1 Baking sheet For toasting noodles
1 Sharp knife For slicing vegetables
1 Cutting board Stable surface
1 Measuring cup set Dry and liquid
1 Measuring spoon set For dressing

Method

Step 1:

In a small bowl or jar, whisk together olive oil, honey, rice vinegar, ginger, garlic, and toasted sesame oil. Season with salt and black pepper to taste. Refrigerate while preparing the salad.

Step 2:

Preheat the oven to 400°F. Break the dry ramen noodles into bite-sized pieces and spread them on a baking sheet with the sliced almonds.

Step 3:

Bake for 3 minutes, stir gently, then bake another 3–4 minutes until lightly golden and fragrant. Remove from oven and let cool completely.

Step 4:

In a large mixing bowl, add green cabbage, red cabbage, carrots, and green onions. Toss lightly to combine.

Step 5:

Add the cooled ramen noodle and almond mixture to the bowl. Pour the prepared dressing over the salad.

Step 6:

Toss everything together until evenly coated. Let the salad rest for about 10 minutes before serving so flavors can blend.

Notes

I don’t use the ramen seasoning packets in this recipe. The homemade dressing gives plenty of flavor.
For best crunch, I always let the toasted noodles cool completely before mixing.
If making ahead, keep the dressing and noodles separate and combine just before serving.
This salad is best enjoyed within 24 hours for the freshest texture.