This easy Pioneer Woman Ramen Noodle Salad is a quick, flavorful dish that’s perfect for any occasion. Packed with crunchy ramen noodles, cashews, and tangy dressing, it’s a simple, nutritious meal that you can customize with your favorite ingredients. Enjoy this fresh, vibrant salad in just minutes!
Ingredients Needed
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
- 3 (4 oz.) cups mandarin orange slices in juice or water
- 6 green onions, sliced
For the dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- Juice of 1 lime (about 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 Ramen Noodle Salad
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the noodles: While the ramen noodles are still in the packages, break them into smaller pieces by smacking the package on the counter or crushing them with your hands. Spread the crushed noodles on a rimmed baking sheet and sprinkle with cashews, sesame seeds, and kosher salt. Discard the seasoning packets or save them for another use.
- Toast the mixture: Bake the noodle mixture for 10 to 13 minutes or until the noodles are golden and fragrant. Let it cool completely before using.
- Make the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, sugar, grated garlic, ginger, and black pepper. Gradually add in the vegetable oil and toasted sesame oil, whisking constantly until the dressing is well-combined.
- Assemble the salad: In a large bowl, toss together the coleslaw mix, mandarin orange slices, and sliced green onions. Add the toasted ramen noodles, cashews, and sesame seeds. Drizzle the dressing over the salad and toss until everything is well-coated. Taste and adjust seasoning with more salt if desired.
- Serve: Enjoy immediately or cover and refrigerate for up to 2 days.
Recipe Tips
- Toast the noodles well: Make sure to bake the noodles until they’re golden and crispy. This step gives them extra flavor and crunch. Don’t skip it!
- Adjust the dressing to taste: If you like your dressing a bit sweeter or tangier, feel free to add more sugar or lime juice. Tasting as you go will help you get the perfect balance.
- Use fresh coleslaw mix: Fresh coleslaw mix will give the salad a crisp texture, making it even more enjoyable. Avoid pre-packed, wilty mixes.
- Cool the noodles before mixing: Let the toasted noodle mixture cool down completely before adding it to the salad. This prevents the noodles from becoming soggy.
- Add extra toppings: For extra flavor and texture, try adding sliced almonds, sunflower seeds, or even crispy fried onions as a topping. It adds variety and crunch.
How To Store Leftovers
Place leftovers ramen noodle salad in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 3/4 cup
- Calories: 189
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 4mg
- Sodium: 144mg
- Potassium: 137mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Ramen Noodle Salad
Description
This easy Pioneer Woman Ramen Noodle Salad is a quick, flavorful dish that’s perfect for any occasion. Packed with crunchy ramen noodles, cashews, and tangy dressing, it’s a simple, nutritious meal that you can customize with your favorite ingredients. Enjoy this fresh, vibrant salad in just minutes!
Ingredients
For the salad:
For the dressing:
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the noodles: While the ramen noodles are still in the packages, break them into smaller pieces by smacking the package on the counter or crushing them with your hands. Spread the crushed noodles on a rimmed baking sheet and sprinkle with cashews, sesame seeds, and kosher salt. Discard the seasoning packets or save them for another use.
- Toast the mixture: Bake the noodle mixture for 10 to 13 minutes or until the noodles are golden and fragrant. Let it cool completely before using.
- Make the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, sugar, grated garlic, ginger, and black pepper. Gradually add in the vegetable oil and toasted sesame oil, whisking constantly until the dressing is well-combined.
- Assemble the salad: In a large bowl, toss together the coleslaw mix, mandarin orange slices, and sliced green onions. Add the toasted ramen noodles, cashews, and sesame seeds. Drizzle the dressing over the salad and toss until everything is well-coated. Taste and adjust seasoning with more salt if desired.
- Serve: Enjoy immediately or cover and refrigerate for up to 2 days.
Notes
- Toast the noodles well: Make sure to bake the noodles until they’re golden and crispy. This step gives them extra flavor and crunch. Don’t skip it!
- Adjust the dressing to taste: If you like your dressing a bit sweeter or tangier, feel free to add more sugar or lime juice. Tasting as you go will help you get the perfect balance.
- Use fresh coleslaw mix: Fresh coleslaw mix will give the salad a crisp texture, making it even more enjoyable. Avoid pre-packed, wilty mixes.
- Cool the noodles before mixing: Let the toasted noodle mixture cool down completely before adding it to the salad. This prevents the noodles from becoming soggy.
- Add extra toppings: For extra flavor and texture, try adding sliced almonds, sunflower seeds, or even crispy fried onions as a topping. It adds variety and crunch.
Pioneer Woman Ramen Noodle Salad