Pioneer Woman Ramen Noodle Salad
Pioneer Woman Ramen Noodle Salad is a rich source of fiber. This is the perfect lunch for someone who is craving something light and healthy. It's a great way to use up vegetables and noodles you already have on hand while stretching your food budget.
Ingredients
- 2 (3 oz) packages Dry Ramen Noodles (broken into small pieces, seasoning packet discarded)
- 1 cup fisher Sliced Almonds
- 6 cups green cabbage (thinly sliced)
- 2 cups red cabbage (thinly sliced)
- 2 cups matchstick carrots
- 2/3 cups green onions (chopped)
- 1/2 cup light olive oil
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tablespoon fresh ginger (peeled and minced)
- 1 teaspoon garlic (minced)
- 1/2 teaspoon sesame oil (toasted)
- Salt and freshly ground black pepper
Instructions
For The Dressing
- In a mixing bowl, combine light olive oil, honey, rice vinegar, ginger, garlic, and sesame oil. Season with salt and pepper and set aside.
- During the preparation of the salad ingredients, place the dressing in the refrigerator.
For The Salad
- Preheat the oven to 400 degrees F. Spread both almonds and ramen on a baking sheet with a rimmed edge measuring 18 by 13 inches.
- Toast for about 3 minutes in a preheated oven. Remove it from the oven, toss the mixture and then spread it out evenly.
- Bake for another 3 - 4 minutes or until golden brown. Remove from the oven and let cool.
- Combine the green cabbage, red cabbage, carrots, green onions, and the ramen almond mixture in a large salad bowl.
- Add dressing to your Pioneer Woman Ramen Noodle Salad and toss well. Enjoy!
Nutrition
Calories: 454kcal