Pioneer Woman Ramen Noodle Salad Recipe

Pioneer Woman Ramen Noodle Salad — yeah, I know. Sounds weird. But trust me. It’s crunchy, salty-sweet, zesty, and somehow refreshing and trashy all at once (in the best way). Like if a summer picnic married a college dorm and made a surprisingly elegant salad baby. You crush up uncooked ramen, toss it with coleslaw, mandarin oranges, toasted cashews — and that dressing? Tangy, garlicky, a little sesame-lime magic. Cheap, easy, and wildly addictive.

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Ingredients Needed

For the Salad:

• 2 (3-oz.) packs ramen noodles: crushed while still in the pack. Don’t use the seasoning packets — we’re not animals.
• ½ cup raw cashews, chopped: buttery crunch. Toasted ones work, too.
• 3 Tbsp white sesame seeds: nutty flavour and texture.
• ½ tsp kosher salt: just enough to make the toasted bits sing.
• 1 (16-oz.) bag coleslaw mix: cabbage + carrot, already shredded. Lazy = smart here.
• 1 cup mandarin orange slices: sweet, juicy — from cans or little fruit cups.
• 6 green onions, sliced: sharp and fresh. Use all the white and green parts.

For the Dressing:

• ¼ cup rice vinegar: tangy base.
• 2 Tbsp soy sauce: salty umami kick.
• Juice of 1 lime (1–2 Tbsp): brightens everything.
• 1½ tsp sugar: balances the acid.
• 1 garlic clove, grated: raw, punchy, flavour bomb.
• ½ tsp ground ginger: warm, a little sweet.
• ½ tsp black pepper: bitey background note.
• ½ cup vegetable oil: makes it silky.
• 2 tsp toasted sesame oil: the soul of the whole thing. Don’t skip.

How To Make Pioneer Woman Ramen Noodle Salad

Toast the Crunchy Stuff:
Preheat your oven to 350°F. Still in the pack, crush the ramen noodles with your hands or whack ’em on the counter (very satisfying). Pour the bits onto a baking sheet with the chopped cashews, sesame seeds, and salt.
Toss and spread evenly. Bake 10–13 mins, stirring once, until golden and fragrant. Let it cool completely. Don’t snack on it yet. Or do. I did.

Make the Dressing:
In a bowl, whisk the vinegar, soy sauce, lime juice, sugar, garlic, ginger, and pepper. Then slowly pour in both oils while whisking like you mean it. It’ll go from separate to creamy and clingy. Set aside.

Toss It All Together:
In a big bowl, add the coleslaw mix, drained mandarin oranges, and green onions. Add the cooled ramen/cashew/sesame mix. Drizzle the dressing over everything and toss like mad until coated. Taste. Add a pinch more salt if needed.

Serve or Chill:
Eat immediately if you like it super crunchy. Chill for a softer vibe — still tasty, just different. Keeps up to 2 days in the fridge, though it loses its crunch after day one.

Recipe Tips

• Make the dressing first, so it has time to meld.
• Save some toasted noodle mix to sprinkle on just before serving.
• Add shredded chicken, tofu, or edamame for protein.
• Want spicy? A few drops of sriracha in the dressing works wonders.

How to Store & Reheat

• Room Temp: Eat within 2 hours. This isn’t a leave-out-all-day dish.
• Fridge: Airtight container, good for 1–2 days. The noodles soften over time.
• Freezer: Nope. Don’t even try. It turns into weird noodle sludge.

Nutrition Facts (Approx. per serving)

• Calories: 390
• Sodium: 520mg
• Protein: 6g
• Fat: 28g
• Carbs: 29g
• Fibre: 3g
• Sugar: 9g

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