Pioneer Woman Ramen Noodle Salad Recipe

I crafted a quick Ramen Coleslaw Recipe featuring crunchy ramen noodles, crisp coleslaw mix, slivered almonds, sesame seeds, and green onions that surprisingly takes only about 15 minutes and serves six.

I fell for Pioneer Woman Ramen Noodle Salad the first time I tasted it, and I still bring it to every potluck I go to. The crunch from ramen noodles and slivered almonds is addictive, and the whole thing feels surprisingly light for something so satisfying.

It tastes more complex than the 15 minutes it takes, like there is a small secret hiding inside that makes you go back for more. I call it my little Ramen Coleslaw Recipe obsession and people always want to know where it came from, which is funny because it started as nothing fancy.

Ingredients

• Ramen noodles: refined carbs, crunchy raw for texture, pretty high in sodium.
• Coleslaw mix: cabbage and carrots, add fiber and vitamin C, light and fresh.
• Slivered almonds: crunchy, adds protein and healthy fats, boost satiety.
• Sesame seeds: nutty tiny seeds, its got some protein and calcium, toasted taste.
• Green onions: mild onion bite, add freshness and small vitamin boost.
• Mayonnaise: creamy fat, makes salad rich and cohesive, calorie dense.
• Granulated sugar: gives sweetness, balances tang from vinegar and adds carbs.
• White vinegar: sharp tang, brightens flavors and keeps salad lively.

Ingredient Quantities

• 2 (3-ounce) packages ramen noodles
• 1 (16-ounce) bag coleslaw mix
• 1 cup slivered almonds
• 1/4 cup sesame seeds
• 4 green onions
• 1 cup mayonnaise
• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

How to Make this

1. Crush the 2 ramen noodle blocks into bite sized pieces by putting them in a zip bag and smashing with a rolling pin or your hands, then open and toss the little seasoning packets away.

2. Heat a dry skillet over medium heat and toast 1 cup slivered almonds and 1/4 cup sesame seeds, stirring a couple minutes until they smell nutty and start to brown, then pour them onto a plate to cool.

3. Thinly slice the 4 green onions, white and green parts both, set aside.

4. In a medium bowl whisk together 1 cup mayonnaise, 1/4 cup vegetable oil, 1/4 cup granulated sugar, 2 tablespoons white vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

5. In a large bowl add the 16-ounce bag coleslaw mix, the sliced green onions, and about three quarters of the toasted almonds and sesame seeds.

6. Pour the dressing over the coleslaw mixture and toss well so everything gets coated, taste and adjust salt or pepper if you need.

7. Add the crushed ramen noodles to the salad and toss gently so they stay crunchy, but if you want extra crunch save a handful to sprinkle on top at the end.

8. Let the salad sit in the fridge for 10 to 15 minutes so flavors mellow and the dressing seeps in, but you can serve it right away if you like maximum crispness.

9. Before serving sprinkle the reserved toasted almonds, sesame seeds, and any held back crushed ramen on top for a pretty crunch, then dig in.

Equipment Needed

1. Sturdy zip-top bag (for crushing the ramen)
2. Rolling pin or a heavy can / your hands to smash the noodles
3. Medium dry skillet for toasting almonds and sesame seeds
4. Plate or baking sheet to cool the toasted nuts and seeds
5. Cutting board and a sharp chef’s knife for the green onions
6. Measuring cups and measuring spoons
7. Medium bowl for the dressing
8. Large mixing bowl for the coleslaw and tossing
9. Whisk or fork to blend the dressing
10. Salad tongs or a spatula for gentle tossing and serving

FAQ

Pioneer Woman Ramen Noodle Salad Recipe Substitutions and Variations

• Ramen noodles: swap the crushed dry noodles for crispy chow mein noodles, broken tortilla chips, or for a gluten free option use toasted rice crackers or crunchy rice sticks.
• Slivered almonds: use chopped cashews, toasted pecans, or sunflower seeds if you need nut free — pumpkin seeds work too.
• Mayonnaise: replace with plain Greek yogurt, sour cream, or a vegan mayo for a lighter or dairy free dressing. if you use yogurt thin it with a little oil so it mixes easier.
• White vinegar: sub in apple cider vinegar, rice vinegar, or fresh lemon juice. rice vinegar is milder and a bit sweeter so it wont be as sharp.

Pro Tips

1) Toast nuts and seeds slowly and don’t walk away, they go from perfect to burned in like 30 seconds, spread them in a single layer and dump them on a plate to stop the cooking as soon as they smell nutty.
2) Keep crunch by saving some crushed ramen and toasted almonds for the top, and only add most of the ramen right before serving, otherwise it soaks up the dressing and gets soggy.
3) Taste the dressing before you dump it on, mayo brands and vinegars vary a lot, so add a splash more vinegar if it’s too sweet or a pinch more sugar if it’s too sharp, or swap half the mayo for Greek yogurt if you want it lighter.
4) If you need to make it ahead, store the dressing separate or at least keep the crunchy bits apart until serving, dressed slaw will soften over time so plan to assemble close to when you eat it.