Pioneer Woman Ramen Noodle Salad Recipe

I made this Easy Ramen Salad with ramen noodles, coleslaw mix, slivered almonds, sesame seeds and green onions in about 15 minutes to serve six, and there’s a small dressing secret I’m finally sharing.

I never expected a Ramen Coleslaw Recipe to become my go to potluck flex but here we are, and I can’t stop recommending this Pioneer Woman Ramen salad. I toss ramen noodles with coleslaw mix and watch simple things turn into crunchy, surprising bites that everyone fights over.

There’s this weirdly addictive texture and a dressing that somehow tastes way fancier than it should, and you’ll find yourself guessing what’s in it, which is half the fun. It’s fast, a little loud, maybe a tiny bit messy, and honestly exactly the kind of side I want at every gathering.

Ingredients

• Crunchy, starchy base that adds carbs and fun texture, not much fiber or protein.
• Shredded cabbage and carrots give fiber, vitamins and crisp freshness, keeps salad light.
• Adds crunch, healthy fats and some protein, little carbs, boosts satiety honestly.
• Tiny seeds with calcium and healthy oils, toasted flavor, adds nuttiness and richness.
• Bright acidic tang, cuts sweetness and oiliness, gives that puckery zip.
• Balances flavors with sweet notes, adds carbs and some empty calories so use lightly.
• Soy sauce gives salty umami, sesame oil brings deep nutty aroma, both season well.

Ingredient Quantities

• 3 packages (3 oz each) ramen noodles, seasoning packets removed
• 1 (14 oz) bag coleslaw mix
• 1/2 cup slivered almonds
• 1/4 cup sesame seeds
• 4 green onions
• 1/3 cup vegetable oil
• 1/3 cup sugar
• 1/3 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• Salt and black pepper, to taste

How to Make this

1. Open the ramen packages, dump out and discard the seasoning packets, then crush the noodles into bite sized pieces with your hands or a rolling pin.

2. Heat a large dry skillet over medium heat and add the crushed noodles, slivered almonds and sesame seeds; toast, stirring constantly, until everything is lightly golden and smells nutty, about 3 to 5 minutes. watch it closely so it doesn’t burn.

3. Pour the toasted mixture onto a paper towel lined plate to cool and drain any bits, break apart any chunks while warm so it stays crunchy.

4. In a big bowl toss the coleslaw mix with thinly sliced green onions.

5. Make the dressing by whisking together the 1/3 cup vegetable oil, 1/3 cup sugar, 1/3 cup apple cider vinegar, 2 tablespoons soy sauce and 1 tablespoon toasted sesame oil until the sugar mostly dissolves; you can shake this in a jar if you want less dishes.

6. Pour about two thirds of the dressing over the slaw and green onions and toss well to coat; save the rest to adjust seasoning later.

7. Add the cooled toasted noodle, almond and sesame seed mixture to the bowl and gently toss so the noodles stay crunchy and evenly distributed.

8. Taste, season with salt and black pepper to your liking, add more of the reserved dressing if needed, then let it sit 10 minutes or chill a bit before serving so flavors meld. This makes about 6 servings.

Equipment Needed

1. Large dry skillet (10 to 12 inch) for toasting the noodles, almonds and sesame seeds
2. Rolling pin or heavy jar to crush the ramen into bite sized pieces
3. Big mixing bowl to toss the coleslaw and dressing
4. Whisk or a wide‑mouthed jar with lid to shake or whisk the dressing
5. Measuring cups and spoons (1/3 cup, tablespoons)
6. Cutting board and chef’s knife for slicing green onions
7. Spatula or tongs to stir and gently fold in the toasted mixture
8. Plate lined with paper towels to cool and drain the toasted noodle mixture

FAQ

Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations

• Ramen noodles: crushed chow mein noodles, broken thin spaghetti, or toasted rice vermicelli, they still give the crunchy bite
• Slivered almonds: swap with chopped peanuts, chopped cashews, or sunflower seeds if you need nut free
• Apple cider vinegar: use rice vinegar, white wine vinegar, or a squeeze of lemon for the same tang
• Soy sauce: replace with tamari, coconut aminos, or low sodium soy sauce if you want less salt

Pro Tips

– Toasting is the trickiest part so do it in small batches over medium heat and keep it moving, if you even smell burning toss that batch and start again, its not worth it. Break up the chunks while the mix is still warm so you dont end up with big clumps later.

– Keep the crunch by holding back most of the toasted mix until right before serving and saving at least a third of the dressing to finish with. Also blot any extra water off the coleslaw mix with paper towels first, soggy cabbage will kill the crunch.

– Make the dressing in a jar and shake it good so the sugar mostly dissolves, or warm it slightly so it melts faster. Taste and tweak as you go more soy for salt, more vinegar for tang, more sugar for sweet.

– Prep and swaps that save time: the toasted noodle/almond/seed mix stores airtight for days so you can make it ahead, but toast nuts in small amounts because they go rancid fast. If you need alternatives use peanuts or pepitas, and add a little crushed red pepper or chopped cilantro at the end to change the flavor.