I can’t get over how a few crunchy, simple ingredients turn into a bright, crave-worthy salad that disappears fast. This Pioneer Woman Ramen Noodle Salad is the kind of side dish everyone asks about before the bowl is even empty.

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I’m obsessed with this Pioneer Woman Ramen Noodle Salad because it hits every crunchy, tangy, sweet spot without trying too hard. The ramen noodles bring that wild crackly bite I can’t stop picking at, while the coleslaw mix keeps everything fresh and snappy.

I love how it feels light but still totally snackable, the kind of side I keep sneaking from the fridge with a fork. And yes, I will absolutely call it lunch if no one’s watching.

Cold, crisp, a little messy. Exactly my kind of salad when I want something fast, bright, and way too easy to crave again.

Ingredients

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Ramen noodles bring that addictive crunch, and honestly, they’re the fun part.
Coleslaw mix keeps things fresh, crisp, and just a little bit virtuous.
Slivered almonds add a nutty bite, so the salad doesn’t feel flat.
Sesame seeds give tiny toasty pops that make every forkful better.
Green onions add a sharp, fresh kick without taking over the bowl.
Vegetable oil makes the dressing smooth and helps coat every crunchy piece.
Sugar brings the sweet side, because this salad isn’t trying to be shy.
Apple cider vinegar cuts through the sweetness and keeps it bright.
Salt wakes everything up, because bland salad is just sad.
Black pepper adds a tiny little bite at the end.
Plus, it’s the kind of side dish people keep picking at.
Basically, crunchy, sweet, tangy, and gone way too fast.

Ingredient Quantities

2 packages (3 ounces each) ramen noodles, uncooked

1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)

1/2 cup slivered almonds

1/4 cup sesame seeds

4 green onions, thinly sliced

1/2 cup vegetable oil

1/2 cup granulated sugar

1/3 cup apple cider vinegar

1 teaspoon salt

1/4 teaspoon black pepper

How to Make this

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1. Break ramen noodle blocks into bite size pieces while still in their wrappers or on a cutting board.

2. In a large dry skillet over medium heat, toast the broken ramen noodles, stirring often, until lightly golden and fragrant, about 3 to 4 minutes. Remove to a large mixing bowl.

3. In the same skillet, toast the slivered almonds and sesame seeds together until golden and aromatic, about 2 to 3 minutes; add to the bowl with the toasted noodles.

4. Add the coleslaw mix and sliced green onions to the bowl with the toasted noodles, almonds, and sesame seeds. Toss gently to combine.

5. In a separate small bowl or jar, whisk together vegetable oil, granulated sugar, apple cider vinegar, salt, and black pepper until the sugar is fully dissolved and the dressing is emulsified.

6. Pour the dressing over the coleslaw and noodle mixture.

7. Toss everything thoroughly so the dressing coats the cabbage, carrots, noodles, almonds, sesame seeds, and green onions.

8. Let the salad sit at room temperature for at least 10 to 15 minutes to allow flavors to meld; toss once more before serving.

9. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days, tossing again before serving.

Equipment Needed

1. Cutting board
2. Chef knife
3. Large dry skillet
4. Large mixing bowl
5. Small bowl or jar with lid (for dressing)
6. Whisk or fork
7. Measuring cups and spoons
8. Spatula or wooden spoon for stirring
9. Salad tongs or serving utensils
10. Airtight container for storing leftovers

FAQ

Do I use the seasoning packets from the ramen? No. The recipe uses uncooked crushed ramen noodles for crunch and a separate dressing made from oil, sugar, apple cider vinegar, salt, and pepper. Save or discard the seasoning packets as you like.

How should I prepare the ramen noodles? Break the uncooked noodles into bite size pieces and toss them into the salad raw for a crisp crunch. If you prefer a toasted flavor, gently toast the broken pieces in a dry skillet over medium heat until lightly golden, then cool before adding.

Can I make this ahead of time? Yes and no. You can mix the dressing and chop the veggies and nuts a day ahead. For best texture, keep the crushed noodles separate and toss them into the salad right before serving so they stay crunchy.

How long will leftovers keep? Stored in an airtight container in the refrigerator, the salad will be fine for 3 to 4 days, but the noodles will soften over time and lose their crunch.

What can I use if someone has a nut allergy? Substitute slivered almonds with toasted sunflower seeds or pumpkin seeds for a similar crunch and nutty flavor.

Is this salad vegetarian or gluten free? The salad is vegetarian as written. It is not gluten free because standard ramen noodles contain wheat. To make it gluten free, use gluten free crunchy noodles or crushed gluten free rice crackers as a substitute.

Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations

Ramen noodles: crushed crunchy chow mein noodles, toasted broken vermicelli, or crushed sesame sticks
Coleslaw mix: shredded napa cabbage plus grated carrot, broccoli slaw, or thinly sliced Brussels sprouts mix
Slivered almonds: chopped roasted peanuts, sliced almonds, or toasted sunflower seeds
Apple cider vinegar: rice vinegar, white wine vinegar, or freshly squeezed lemon juice

Pro Tips

1. Toast the noodles and nuts carefully and in small batches so they brown evenly. They can go from golden to burnt very quickly, so watch closely and stir constantly for the last minute.

2. Make the dressing a little ahead of time and taste it. If it feels too sharp, add a splash more oil or a teaspoon of honey; if too sweet, brighten it with an extra tablespoon of apple cider vinegar. Whisk until the sugar is fully dissolved so the dressing coats everything smoothly.

3. Keep crunch by adding the toasted noodles and almonds right before serving if you expect leftovers. If you need to prep ahead, store the dressing and the coleslaw mix separately and toss them together just before eating.

4. Swap or add mix-ins to suit your crowd: chopped cilantro or parsley for freshness, thinly sliced red cabbage for color, or toasted sunflower seeds instead of almonds for a nut-free option.

Pioneer Woman Ramen Noodle Salad Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

467

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Large dry skillet
4. Large mixing bowl
5. Small bowl or jar with lid (for dressing)
6. Whisk or fork
7. Measuring cups and spoons
8. Spatula or wooden spoon for stirring
9. Salad tongs or serving utensils
10. Airtight container for storing leftovers

Ingredients

2 packages (3 ounces each) ramen noodles, uncooked
1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/2 cup slivered almonds
1/4 cup sesame seeds
4 green onions, thinly sliced
1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup apple cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Break ramen noodle blocks into bite size pieces while still in their wrappers or on a cutting board.
In a large dry skillet over medium heat, toast the broken ramen noodles, stirring often, until lightly golden and fragrant, about 3 to 4 minutes. Remove to a large mixing bowl.
In the same skillet, toast the slivered almonds and sesame seeds together until golden and aromatic, about 2 to 3 minutes; add to the bowl with the toasted noodles.
Add the coleslaw mix and sliced green onions to the bowl with the toasted noodles, almonds, and sesame seeds. Toss gently to combine.
In a separate small bowl or jar, whisk together vegetable oil, granulated sugar, apple cider vinegar, salt, and black pepper until the sugar is fully dissolved and the dressing is emulsified.
Pour the dressing over the coleslaw and noodle mixture.
Toss everything thoroughly so the dressing coats the cabbage, carrots, noodles, almonds, sesame seeds, and green onions.
Let the salad sit at room temperature for at least 10 to 15 minutes to allow flavors to meld; toss once more before serving.
Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days, tossing again before serving.

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.