Pioneer Woman Ramen Noodle Salad
Experience the ultimate fusion of flavors with Pioneer Woman Ramen Noodle Salad. This delightful dish features crispy ramen noodles, a medley of vibrant vegetables, and a tantalizing dressing that will leave your taste buds craving more. Perfect for any occasion, it's a salad that promises to impress.
Servings: 8
Calories: 454kcal
Ingredients
- Two 3-ounce packages of dry noodles, broken up and seasoned packets are thrown away
- 1 fisher's worth of Almonds, sliced
- Two cups of finely sliced red cabbage
- Green cabbage, cut thinly (6 cups).
- 2 cups carrots, cut into matchsticks
- Two-thirds a cup of minced green scallions
Dressing Ingredients
- Light olive oil, 1/2 cup
- Rice Vinegar, One-Fourth Cup
- 1/4 cup of honey
- Fresh ginger, 1 tbsp. peeled and chopped
- 1tsp garlic diced
- One-half of a teaspoon of roasted sesame oil
- Black pepper and salt, crushed to a fine powder
Instructions
For the dressing
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
- Light olive oil, rice vinegar, honey, ginger, garlic, and sesame oil should all be combined in a whisk. Season the mixture to flavor with salt and pepper in a mixing bowl.
For the Salad
- First, prepare your oven to 400 degrees Fahrenheit.
- Next, spread the ramen and almonds onto a baking tray with a rim that measures 18 by 13 inches.
- For about 3 minutes, toast in the prepared oven. When it’s finished, take it out of the oven, toss the mixture, and then distribute it equally.
- Once more, bake for 3 to 4 minutes, or until golden brown. Cool down.
- Combine the ramen almond mixture, green cabbage, red cabbage, carrots, and green onions in a sizable salad dish.
- Then, give the Ramen Noodle Salad a good toss after adding the vinaigrette.