Go Back
–+ servings

Pioneer Woman Ramen Noodle Salad

A crunchy and flavorful salad featuring ramen noodles, fresh vegetables, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 3 packs ramen noodles discard seasoning packets
  • 1 cup shredded carrots
  • 1 cup chopped green onions
  • 1 cup chopped red cabbage
  • 1 cup sliced almonds toasted if desired
  • 1 cup peas fresh or frozen
Dressing Ingredients
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Salad
  1. Cook the ramen noodles according to package instructions, then drain and rinse with cold water.
  2. In a large bowl, combine the cooked ramen noodles, shredded carrots, chopped green onions, chopped red cabbage, sliced almonds, and peas.
Make the Dressing
  1. In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 2gFiber: 3gSugar: 5g

Notes

This salad can be made ahead of time and is great for potlucks or picnics.

Tried this recipe?

Let us know how it was!