I love this Easy Ramen Salad made with ramen noodles, coleslaw mix, slivered almonds, sesame seeds, and green onions that comes together in about 15 minutes to serve six, and I used one unexpected pantry ingredient in the dressing that adds a clever twist.

Jump to Recipe

I stumbled on this Pioneer Woman Ramen Noodle Salad and kept coming back to it, I mean I couldn’t stop thinking about the crunch. On the surface it’s an easy Ramen Slaw Recipe yet it sneaks up on you with texture and balance.

The coleslaw mix gives this thing a fresh snap and those slivered almonds add a little unexpected toasted bite that makes people argue over seconds. I like to keep a tiny bit of mystery when I bring it to a party, folks start guessing if it’s a Pioneer Woman Ramen secret or something I dreamed up.

Ingredients

Print Recipe (No Advertisments)

Ramen noodles: crunchy starchy carbs that add nostalgic crunch and comfort
Coleslaw mix: cabbage, carrots bring fiber vitamins, fresh crispness and light bite
Slivered almonds: add protein healthy fats and a toasty crunch
Sesame seeds: little pops of texture, some calcium and nutty taste
Green onions: bright zesty bite, oniony aroma that lifts every forkful
Sugar: brings sweet balance, helps dressing cling, use sparingly for calories
Apple cider vinegar: bright tang, a bit sour that wakes flavors up
Soy sauce: salty umami, boosts savory depth and balances sweet tang
Toasted sesame oil: small amount adds intense nutty aroma and rich finish

Ingredient Quantities

3 (3-ounce) packages instant ramen noodles, no seasoning packets

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

1 cup slivered almonds

1/4 cup sesame seeds

4 green onions (scallions)

1/2 cup vegetable oil

1/4 cup granulated sugar

3 tablespoons apple cider vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

salt and freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Break 3 (3-ounce) packages instant ramen noodles (discard the seasoning packets) into bite sized pieces.

2. In a dry skillet over medium heat toast 1 cup slivered almonds and 1/4 cup sesame seeds, stirring often until they’re golden and smell nutty, about 3 to 4 minutes.

3. Add the broken ramen noodles to the skillet and toast another 2 to 3 minutes until they pick up a little color, then transfer the toasted mix to a plate to cool so it stays crunchy.

4. In a large bowl combine 1 (14-ounce) bag coleslaw mix and 4 thinly sliced green onions.

5. Make the dressing: whisk together 1/2 cup vegetable oil, 1/4 cup granulated sugar, 3 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and a pinch of salt and freshly ground black pepper until the sugar dissolves. Tip: warm the dressing a few seconds in the microwave or heat in a small pan to help the sugar melt faster if needed.

6. Pour the dressing over the coleslaw and green onions and toss well so everything gets coated.

7. Add the cooled toasted ramen, almonds, and sesame seeds to the bowl and gently toss to combine, taste and adjust salt and pepper if needed.

8. Let the salad rest 10 to 15 minutes so flavors meld and the cabbage softens a little, or serve right away if you want max crunch.

9. Serve chilled or at room temperature to about 6 people; if making ahead keep the toasted ramen/almond mixture separate and add just before serving to preserve crunch.

Equipment Needed

Here’s what you’ll need:

1. Large dry skillet or frying pan for toasting the almonds and ramen
2. Wooden spoon or heatproof spatula to stir and toss
3. Measuring cups and spoons (1/2 cup, 1/4 cup, tablespoons, teaspoon)
4. Large mixing bowl for the coleslaw and dressing
5. Whisk to blend the dressing (or a fork)
6. Cutting board and sharp knife to slice the green onions
7. Plate or baking sheet to spread and cool the toasted mix
8. Small microwave-safe bowl or small saucepan if you want to warm the dressing slightly

FAQ

Q: Can I use the seasoning packets that come with instant ramen?
A: No, dont use the seasoning packets. Theyre way too salty and they change the flavor. If you need extra flavor, add a splash more soy sauce or a pinch of garlic powder instead.

Q: Can I make this ahead of time and how long will it stay good?
A: Yeah, you can. Make the dressing a day ahead and keep it in the fridge. Toss the dressing with the slaw right before serving for crunch. If you mix everything together it will soften after a few hours, and the salad is best within 24 hours. Stored in the fridge it will keep 3 to 4 days but noodles lose their crisp.

Q: How do I get the ramen noodles nice and crunchy?
A: Break the dry blocks into pieces then toast them in a 350 F oven for 5 to 8 minutes until light brown, or stir fry them in a skillet with a little oil until they color up. Both ways work, just watch so they dont burn.

Q: Can I make this gluten free or soy free?
A: Yes. Use gluten free ramen or substitute toasted rice noodles for crunch. Swap soy sauce for coconut aminos to make it soy free. Keep in mind texture and salt level will be a bit different.

Q: How can I cut back on the sugar or oil without ruining the dressing?
A: Reduce the sugar to 2 tablespoons or use honey or maple, and cut the oil to 1/3 cup or 1/4 cup and add a tablespoon of water if it feels too thick. Taste as you go, balance sweet and tangy with the vinegar and soy.

Q: Can I add protein or other vegetables to make it a full meal?
A: Totally. Shredded rotisserie chicken, cooked shrimp, or edamame are great. Add extra veggies like bell pepper, cucumber, or cilantro for freshness. Add them just before serving so the salad stays crunchy.

Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations

Ramen noodles: Use 9 ounces thin rice or soba noodles, cooked and cooled for a gluten free or chewier salad, or about 3 cups crunchy chow mein noodles if you want that raw ramen crunch.
Slivered almonds: Swap for roasted peanuts, chopped cashews, or toasted sunflower seeds for a nut free option, they all give similar crunch and flavor.
Granulated sugar: Substitute 1 to 1 with brown sugar, or use about 3 tablespoons honey or maple syrup, then taste and add more if you want it sweeter.
Soy sauce: Use tamari for gluten free or coconut aminos for soy free, coconut aminos are milder so add a pinch of salt if it tastes bland.

Pro Tips

1) Store and revive the crunch: keep the toasted noodle/almond/seed mix in an airtight jar away from the fridge if you make it ahead, it will stay crisp for days. if it softens, spread it on a baking sheet and warm at 300 F for 4 to 6 minutes or toss in a hot skillet 1 to 2 minutes to re-crisp.

2) Dress smart, not heavy: whisk the dressing until sugar mostly dissolves and taste it before adding salt, cause the soy sauce already adds a lot. if it seems flat try a tiny splash more vinegar or a pinch of salt not a dump of more soy.

3) Control the cabbage texture: if you want softer cabbage, massage it gently with a little salt or a splash of the dressing and let sit 10 minutes. want max crunch, dry it very well in a salad spinner and toss right before serving.

4) Flavor upgrades that actually work: swap half the granulated sugar for honey or brown sugar for deeper flavor, or add a teaspoon of toasted sesame seeds oil for nuttiness (use sparingly). for heat try red pepper flakes or sriracha, start with a little and add more cause it sneaks up on you.

5) Size and texture hacks: if you like smaller bites, pulse the toasted noodle mix briefly in a food processor, but don’t overdo it or you’ll end up with dust. also, chopping the green onions fine and reserving some green tips for garnish adds a fresher look and bite.

Pioneer Woman Ramen Noodle Salad Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

578

kcal

Equipment: Here’s what you’ll need:

Ingredients

3 (3-ounce) packages instant ramen noodles, no seasoning packets
1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
1 cup slivered almonds
1/4 cup sesame seeds
4 green onions (scallions)
1/2 cup vegetable oil
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
salt and freshly ground black pepper

Directions

Break 3 (3-ounce) packages instant ramen noodles (discard the seasoning packets) into bite sized pieces.
In a dry skillet over medium heat toast 1 cup slivered almonds and 1/4 cup sesame seeds, stirring often until they’re golden and smell nutty, about 3 to 4 minutes.
Add the broken ramen noodles to the skillet and toast another 2 to 3 minutes until they pick up a little color, then transfer the toasted mix to a plate to cool so it stays crunchy.
In a large bowl combine 1 (14-ounce) bag coleslaw mix and 4 thinly sliced green onions.
Make the dressing: whisk together 1/2 cup vegetable oil, 1/4 cup granulated sugar, 3 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and a pinch of salt and freshly ground black pepper until the sugar dissolves. Tip: warm the dressing a few seconds in the microwave or heat in a small pan to help the sugar melt faster if needed.
Pour the dressing over the coleslaw and green onions and toss well so everything gets coated.
Add the cooled toasted ramen, almonds, and sesame seeds to the bowl and gently toss to combine, taste and adjust salt and pepper if needed.
Let the salad rest 10 to 15 minutes so flavors meld and the cabbage softens a little, or serve right away if you want max crunch.
Serve chilled or at room temperature to about 6 people; if making ahead keep the toasted ramen/almond mixture separate and add just before serving to preserve crunch.

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.

Nutrition Facts

Serving Size: 195g
Total number of serves: 6
Calories: 578kcal
Fat: 42.2g
Saturated Fat: 5.4g
Trans Fat: 0.1g
Polyunsaturated: 18g
Monounsaturated: 15.3g
Cholesterol: 0mg
Sodium: 383mg
Potassium: 404mg
Carbohydrates: 44.7g
Fiber: 6.2g
Sugar: 9.3g
Protein: 10.5g
Vitamin A: 333IU
Vitamin C: 24.5mg
Calcium: 167.7mg
Iron: 3.5mg

Pioneer Woman Ramen Noodle Salad Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations

Pro Tips