I can’t stop thinking about how the Pioneer Woman Ramen Noodle Salad’s crunchy ramen, slivered almonds, sesame seeds, and bright green onions turn into a 15-minute, crowd-pleasing side that serves six.
I adore this Pioneer Woman Ramen Noodle Salad because it hits every textural note I crave. I love the crack of ramen noodles and the way slivered almonds add an addictive chew and toastiness.
I’m obsessed with the bright, crunchy contrast and the sneaky sweetness that keeps me coming back. But it’s not precious, just bold, snackable, and meaner than most side salads.
And it disappears at parties because people can’t stop reaching back for more. I make it whenever I need a make-everything-better side that actually does.
Trust me, you’ll hate sharing. Seriously, bring a bowl and guard it.
Ingredients
- Ramen noodles: crunchy, salty shards that give the salad fun texture and nostalgia.
- Coleslaw mix: basic cabbage and carrots for freshness and a crisp bite.
- Slivered almonds: adds nutty protein and satisfying crunch, toasted if you want more punch.
- Sesame seeds: tiny toasty bits that add nuttiness and visual interest.
- Green onions: bright, sharp oniony notes that lift the whole salad.
- Vegetable oil: smooths and binds the dressing, so everything coats nicely.
- Sugar: balances tart and salty, making the dressing taste pleasantly sweet.
- Apple cider vinegar: tangy zip that cuts richness and wakes up flavors.
- Soy sauce: salty, savory depth that gives the dressing umami punch.
- Salt: heightens flavors, but don’t go crazy with it.
- Black pepper: a little heat and earthiness to finish things off.
Ingredient Quantities
- 3 (3 ounce) packages ramen noodles, uncooked and crushed
- 1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1 cup slivered almonds, toasted if you want extra flavor
- 1/4 cup sesame seeds
- 4 green onions, thinly sliced (white and green parts)
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 1/4 cup soy sauce
- Salt and black pepper to taste
How to Make this
1. Put the ramen noodle blocks into a large zip bag or between two sheets of wax paper and crush them with a rolling pin or your hands until they are in bite sized bits; open the noodle packages, toss the seasoning packets (dont use them) and put the crushed noodles in a big mixing bowl.
2. If you want extra flavor, toast the slivered almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until they smell nutty and start to brown; let them cool a minute.
3. Add the coleslaw mix, toasted almonds, sesame seeds and sliced green onions to the bowl with the crushed noodles; toss gently so the mix is even.
4. Make the dressing by whisking together the vegetable oil, granulated sugar, apple cider vinegar and soy sauce in a separate bowl; keep whisking until the sugar mostly dissolves and the dressing looks a little glossy.
5. Pour about two thirds of the dressing over the salad and toss everything well so the noodles and cabbage get coated; save the rest of the dressing to add later if you want more.
6. Season with salt and a few cracks of black pepper, taste, and add more dressing, soy or a pinch more sugar if it needs balancing.
7. Let the salad sit at room temperature for 10 to 15 minutes so the noodles soften up slightly and the flavors marry; you can also chill it for 30 minutes if you prefer it cold.
8. Give it one last toss before serving to redistribute any dressing that settled; add extra sesame seeds or toasted almonds on top for a little crunch and looks.
9. This makes about 6 side dish servings; if you need to store leftovers, keep in an airtight container in the fridge up to 2 days but expect the noodles to soften more over time.
10. Quick tips: crush the noodles not too fine so they still have crunch, toast the almonds and sesame seeds for deeper flavor, and never use the ramen seasoning packets unless you want a salty weird taste.
Equipment Needed
1. Large zip top bag or two sheets of wax paper (for crushing the noodles)
2. Rolling pin or heavy pan to crush the noodles (you can even use your hands too)
3. Large mixing bowl (big enough to toss the salad)
4. Dry skillet or frying pan (to toast the almonds and sesame seeds)
5. Measuring cups and spoons (for oil, sugar, vinegar, soy, etc.)
6. Whisk (to blend the dressing until glossy)
7. Cutting board and chef knife (to slice the green onions)
8. Salad tongs or large spoon/spatula (to toss and serve)
9. Airtight container (for storing leftovers)
FAQ
Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations
- Ramen noodles: swap with crushed chow mein noodles or broken-up crispy rice noodles, they give the same crunch, and wont get soggy as fast.
- Coleslaw mix (shredded cabbage and carrots): use thinly sliced napa cabbage with grated carrot, or shredded broccoli slaw for a bit more green and texture.
- Slivered almonds: try chopped toasted peanuts or chopped cashews for extra crunch and a slightly different flavor, peanuts are cheaper too.
- Apple cider vinegar: you can use rice vinegar or white wine vinegar instead, they keep the tang but are a little milder.
Pro Tips
1. Crush the noodles into bite sized pieces but not dust; if you go too fine they get soggy fast. I usually leave some bigger chunks so there is still a satisfying crunch after sitting in the dressing.
2. Toast the sesame seeds and almonds in a dry pan until they just start to brown, then let them cool completely before adding. It only takes a couple minutes but the flavor jump is huge. Don’t keep them on the heat too long or they’ll burn and taste bitter.
3. Start with about two thirds of the dressing and toss, then wait 10 minutes and taste again. The vegetables and noodles absorb liquid, so adding more later prevents the salad from getting limp and overly salty.
4. If you need to make it ahead, keep the dressing separate and store the crunchy elements on top or in a different container. When you combine them right before serving you get way better texture.
Pioneer Woman Ramen Noodle Salad Recipe
I can't stop thinking about how the Pioneer Woman Ramen Noodle Salad's crunchy ramen, slivered almonds, sesame seeds, and bright green onions turn into a 15-minute, crowd-pleasing side that serves six.
8
servings
525
kcal
Equipment: 1. Large zip top bag or two sheets of wax paper (for crushing the noodles)
2. Rolling pin or heavy pan to crush the noodles (you can even use your hands too)
3. Large mixing bowl (big enough to toss the salad)
4. Dry skillet or frying pan (to toast the almonds and sesame seeds)
5. Measuring cups and spoons (for oil, sugar, vinegar, soy, etc.)
6. Whisk (to blend the dressing until glossy)
7. Cutting board and chef knife (to slice the green onions)
8. Salad tongs or large spoon/spatula (to toss and serve)
9. Airtight container (for storing leftovers)
Ingredients
-
3 (3 ounce) packages ramen noodles, uncooked and crushed
-
1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
-
1 cup slivered almonds, toasted if you want extra flavor
-
1/4 cup sesame seeds
-
4 green onions, thinly sliced (white and green parts)
-
3/4 cup vegetable oil
-
1/2 cup granulated sugar
-
1/3 cup apple cider vinegar
-
1/4 cup soy sauce
-
Salt and black pepper to taste
Directions
- Put the ramen noodle blocks into a large zip bag or between two sheets of wax paper and crush them with a rolling pin or your hands until they are in bite sized bits; open the noodle packages, toss the seasoning packets (dont use them) and put the crushed noodles in a big mixing bowl.
- If you want extra flavor, toast the slivered almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until they smell nutty and start to brown; let them cool a minute.
- Add the coleslaw mix, toasted almonds, sesame seeds and sliced green onions to the bowl with the crushed noodles; toss gently so the mix is even.
- Make the dressing by whisking together the vegetable oil, granulated sugar, apple cider vinegar and soy sauce in a separate bowl; keep whisking until the sugar mostly dissolves and the dressing looks a little glossy.
- Pour about two thirds of the dressing over the salad and toss everything well so the noodles and cabbage get coated; save the rest of the dressing to add later if you want more.
- Season with salt and a few cracks of black pepper, taste, and add more dressing, soy or a pinch more sugar if it needs balancing.
- Let the salad sit at room temperature for 10 to 15 minutes so the noodles soften up slightly and the flavors marry; you can also chill it for 30 minutes if you prefer it cold.
- Give it one last toss before serving to redistribute any dressing that settled; add extra sesame seeds or toasted almonds on top for a little crunch and looks.
- This makes about 6 side dish servings; if you need to store leftovers, keep in an airtight container in the fridge up to 2 days but expect the noodles to soften more over time.
- Quick tips: crush the noodles not too fine so they still have crunch, toast the almonds and sesame seeds for deeper flavor, and never use the ramen seasoning packets unless you want a salty weird taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 156g
- Total number of serves: 8
- Calories: 525kcal
- Fat: 45.8g
- Saturated Fat: 5.6g
- Trans Fat: 0.2g
- Polyunsaturated: 8g
- Monounsaturated: 30g
- Cholesterol: 0mg
- Sodium: 560mg
- Potassium: 200mg
- Carbohydrates: 39g
- Fiber: 4g
- Sugar: 14.5g
- Protein: 8.4g
- Vitamin A: 1500IU
- Vitamin C: 4mg
- Calcium: 118mg
- Iron: 2.4mg