Pioneer Woman Ramen Noodle Salad Recipe

Pioneer Woman Ramen Noodle Salad is a colorful salad many home cooks enjoy today. I first noticed it at a relaxed meal where the bowl was gone quickly, and everyone wanted the recipe.

Ree Drummond shared this salad in her easy, no-pressure way, and people liked it right away. I love how the crispy noodles mix with fresh vegetables and a lightly sweet dressing.

The colors look fresh, the textures work well together, and each bite tastes just right. This salad became popular because it feels easy but still feels a little special, and it works well for many meals across the United States.

Over time, it became a favorite for outdoor meals, shared gatherings, and simple family dinners.

Today, I am sharing this copycat Pioneer Woman Ramen Noodle Salad Recipe so you can enjoy the same crispy, sweet, and well-balanced mix at your own table.

What Makes Pioneer Woman’s Ramen Noodle Salad Different

1. Sweet-and-Tangy Dressing Balance: The mix of oil, vinegar, soy sauce, and sugar creates a light sweet-and-tangy flavor that coats the salad without feeling heavy.
2. Signature Ingredient Ratios: The noodles, vegetables, and nuts are evenly balanced so no single ingredient takes over the dish.
3. Texture Contrast: Crunchy noodles, fresh vegetables, and peanuts combine to give the salad a satisfying mix of crisp and firm textures.
4. Comparison to Asian-Style Ramen Slaw: This version is lighter and sweeter with fewer fermented flavors, making it more appealing to many American tastes.

Pioneer Woman Ramen Noodle Salad Ingredients

Salad Ingredients:

• 8 oz ramen noodles (about 2 standard packs), seasoning packets discarded – broken into bite-size pieces; thin spaghetti or rice noodles can be used as a swap.
• 1 (8-ounce) bag julienne carrots (about 1½ cups) – Pre-cut carrots save time and add sweetness and bright color. You can shred fresh carrots if needed.
• 1 (6-ounce) bag baby sweet peppers, seeded and sliced (about 1 cup) – Mildly sweet peppers with very little heat. Bell peppers in any color work as a substitute.
• 1 (4-ounce) bag bean sprouts (about 1 cup) – Bean sprouts add fresh crunch. Rinse well before using. Mung bean sprouts are most common.
• 3 English cucumbers, halved, seeded, and sliced – English cucumbers have thin skin and fewer seeds. Regular cucumbers work if peeled first.
• 3 scallions, sliced – Green onions add a mild onion flavor. Use both white and green parts. Chives or red onion can substitute.
• Up to 1 bunch fresh cilantro, chopped – Cilantro adds a bright, herby flavor. Parsley works if you prefer a substitute.
• ½ head napa cabbage, sliced – Napa cabbage is tender and slightly sweet. It stays crunchy even after dressing.
• ½ head purple cabbage, sliced – Purple cabbage adds color and a mild peppery taste. Shred it finely for easy eating.
• ½ bunch kale, stems removed and shredded – Kale adds heartiness and holds up well. Baby spinach or chard can substitute.
• 2 cups peanuts, chopped – Roasted peanuts add crunch and nutty flavor. Cashews or almonds work as alternatives.

Dressing Ingredients:

• ½ cup olive oil – Olive oil creates a smooth, well-blended dressing. Vegetable or avocado oil can substitute.
• ⅓ cup low-sodium soy sauce – Adds savory umami flavor without being too salty. Tamari or coconut aminos work as substitutes.
• ¼ cup oyster sauce – Thick and slightly sweet, it adds richness. Hoisin sauce can be used instead.
• ¼ cup rice wine vinegar – Provides mild tang to balance the sweetness. Apple cider vinegar or white wine vinegar work too.
• ¼ cup brown sugar – Adds rich sweetness that balances salty and tangy flavors. Honey or maple syrup can substitute.
• 3 tablespoons fresh ginger, chopped – Brings warm, spicy flavor. Use 1 teaspoon ground ginger if needed.
• 2 tablespoons sesame oil – Toasted sesame oil adds deep nutty flavor. Use sparingly.
• 2–3 cloves garlic, chopped – Fresh garlic adds bold flavor that mellows in the dressing. Use ½ teaspoon garlic powder if needed.

Kitchen Tools You Need

1. Large pot – boiling pasta
2. Colander – draining noodles
3. Cutting board – veggie prep
4. Sharp knife – clean slices
5. Large mixing bowl – tossing salad
6. Medium bowl – mixing dressing
7. Whisk – smooth dressing
8. Tongs – easy tossing

How to Make Pioneer Woman Ramen Noodle Salad

Step 1 | Cook and Cool the Ramen

Bring a large pot of water to a rolling boil over high heat. Add the ramen noodles (about 8 oz / 2 standard packs) and cook according to the package directions until al dente, about 8 to 10 minutes. The noodles should be tender but still slightly firm when bitten.

Drain the cooked ramen in a colander and rinse it under cold running water to stop the cooking process and cool it completely.

Let the noodles sit in the colander while you prepare the vegetables so any excess water can drain away.

Step 2 | Prep the Cabbage and Main Vegetables

While the noodles are cooling, prepare the vegetables. Thinly shred the napa cabbage and purple cabbage and place them in your largest mixing bowl.

Slice the English cucumbers in half lengthwise, scoop out the seeds, and cut into thin half-moon slices.

Add them to the bowl. Slice the baby sweet peppers into thin rings and add them in. Add the julienned carrots straight from the bag.

Step 3 | Prep the Greens and Herbs

Remove the tough stems from the kale and shred the leaves into thin ribbons. Slice the scallions into thin rounds, using both the white and green parts.

Roughly chop the fresh cilantro, including the tender stems. Add the kale, scallions, cilantro, and bean sprouts to the bowl with the other vegetables.

Step 4 | Toast the Noodles & Nuts

Break the cooled ramen noodles into bite-size pieces. In a large skillet over medium heat, toast the noodles together with the chopped peanuts (or almonds) for 3 – 4 minutes, stirring constantly until lightly golden.

Be careful not to burn. Let them cool completely before adding to the salad.

Step 5 | Combine Noodles and Vegetables

Once the toasted noodles have cooled completely, add them to the bowl with all the prepared vegetables.

Use your hands or large tongs to toss everything together gently but thoroughly. The salad should look colorful and evenly mixed.

Step 6 | Make the Dressing

In a mason jar with a lid or a medium bowl, add the olive oil, low-sodium soy sauce, oyster sauce, rice wine vinegar, brown sugar, chopped fresh ginger, sesame oil, and chopped garlic.

Shake the jar well or whisk until the dressing is smooth and the sugar has fully dissolved. The dressing should look glossy and well blended.

Step 7 | Toss the Salad

Pour the dressing over the salad mixture. Toss everything together until all the noodles and vegetables are evenly coated. Taste and adjust if needed. The salad should be well dressed but not soggy.

Step 8 | Garnish and Serve

Sprinkle the remaining nuts over the top along with extra cilantro for garnish. Transfer the salad to a large serving platter and pile it high.

Serve the homemade Pioneer Woman Ramen Noodle Salad Recipe immediately, or cover and refrigerate for 30 minutes to 1 hour to allow the flavors to blend before serving.

Chef Notes & Tips

• Taste and Adjust the Dressing: Dressing flavor is personal. Add a little more brown sugar for sweetness or extra vinegar for tang if needed before tossing.
• Use Fresh Ginger for Best Flavor: Fresh ginger gives the dressing a bright, clean bite that powdered ginger can’t match.
• Add Peanuts Last: Toss peanuts in right before serving so they stay super crunchy. They get soft quickly once dressed. Fresh crunch makes this salad special.
• Make Extra Dressing: Extra dressing keeps well in the fridge for up to one week and is great for refreshing leftovers before serving.
• Plan for a Crowd: This recipe makes a large amount and comfortably serves 10–12 people as a side dish. Halve it for smaller gatherings.

Variations & Customizations

• Lower Sodium: Use coconut aminos instead of soy sauce to cut the sodium by about half. Choose low-sodium oyster sauce or skip it completely. Add a little extra rice vinegar and sesame oil to boost flavor without adding salt.
• Gluten-Free: Swap regular spaghetti for rice noodles or gluten-free pasta. Use tamari instead of regular soy sauce. Make sure the oyster sauce is labeled gluten-free, or replace it with gluten-free hoisin sauce.
• Vegetarian/Vegan: Replace oyster sauce with hoisin sauce or add a bit more soy sauce. Use maple syrup instead of honey if needed. The rest of the ingredients are already plant-based and work well for vegan diets.
• Protein Additions: Stir in shredded rotisserie chicken for an easy protein boost. Grilled shrimp or sliced steak also work great. For vegetarian options, add edamame or crispy tofu cubes that pair nicely with Asian flavors.
• Extra Add-Ins: Mix in mandarin orange segments for a pop of sweetness. Add sliced radishes for a fresh, peppery crunch. Sprinkle sesame seeds on top for extra nutty flavor and a nice finishing touch.

What to Serve With Ramen Noodle Salad

This salad is beautiful and filling enough to be the main dish at your meal. You can serve it with grilled chicken or fish.

Warm dinner rolls or garlic bread complement the cool, fresh salad nicely. Fried rice and egg rolls complement the flavors nicely too.

Cold drinks like lemonade or iced tea go perfectly with the Asian-inspired flavors.

For dessert, keep things light with fresh fruit or sorbet instead of heavy cake.

Storage Tips

Store leftovers in the fridge in a closed container for up to 2 days. You can make this salad 3-4 hours before serving. Keep it covered in the fridge. The noodles will soften but stay tasty.

I do not suggest freezing this salad. The cabbage and noodles will become very soggy when thawed. This salad is always served cold. Do not reheat it.

Pioneer Woman Ramen Noodle Salad Recipe FAQs

1. My salad became soggy. What happened?

This happens if you add the dressing too early or if the salad sits for too long. For the best crunch, mix the dressing in no more than 4 hours before you plan to eat it. The noodles will slowly soak up the moisture.

2. Is this salad spicy?

No, it has no heat. The flavors focus on sweet, tangy, and savory. If you want a kick, add a pinch of red pepper flakes to the dressing. Most people find it mild and easy to eat.

3. Can I add meat to this?

Sure, grilled chicken, turkey, or ham pieces mix in well. It turns the salad into a full meal. Keep portions small so the veggies still shine. The dressing pairs great with proteins.

4. What’s the best way to break the ramen noodles?

Keep the noodles in their sealed package and press down on them with your hands. You can also hit the package gently on the counter.

Break them into bite-sized pieces, not powder. Opening the package first makes a big mess.

Continue to Content

Pioneer Woman Ramen Noodle Salad Recipe

Yield: 10–12 people (as a side dish)

Prep Time: 25 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Try Pioneer Woman Ramen Noodle Salad Recipe! Ready in 65 mins, this sweet-tangy, crunchy salad serves 10–12 and bursts with fresh veggies & noodles.

Print

Ingredients

Salad Ingredients:

• 8 oz ramen noodles (2 standard packs), seasoning packets discarded, broken into bite-size pieces
• 1 (8-ounce) bag julienne carrots (≈1½ cups)
• 1 (6-ounce) bag baby sweet peppers, seeded and sliced (≈1 cup)
• 1 (4-ounce) bag bean sprouts (≈1 cup), rinsed
• 3 English cucumbers, halved, seeded, and sliced
• 3 scallions, sliced (both white and green parts)
• Up to 1 bunch fresh cilantro, chopped
• ½ head napa cabbage, sliced thin
• ½ head purple cabbage, sliced thin
• ½ bunch kale, stems removed and shredded
• 2 cups peanuts, chopped

Dressing Ingredients:

• ½ cup olive oil
• ⅓ cup low-sodium soy sauce
• ¼ cup oyster sauce
• ¼ cup rice wine vinegar
• ¼ cup brown sugar
• 3 tablespoons fresh ginger, chopped
• 2 tablespoons sesame oil
• 2–3 cloves garlic, chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the ramen noodles (about 8 oz / 2 standard packs) and cook according to the package directions until al dente, about 8 to 10 minutes. The noodles should be tender but still slightly firm when bitten. Drain the cooked ramen in a colander and rinse it under cold running water to stop the cooking process and cool it completely. Let the noodles sit in the colander while you prepare the vegetables so any excess water can drain away.
2. While the noodles are cooling, prepare the vegetables. Thinly shred the napa cabbage and purple cabbage and place them in your largest mixing bowl. Slice the English cucumbers in half lengthwise, scoop out the seeds, and cut into thin half-moon slices. Add them to the bowl. Slice the baby sweet peppers into thin rings and add them in. Add the julienned carrots straight from the bag.
3. Remove the tough stems from the kale and shred the leaves into thin ribbons. Slice the scallions into thin rounds, using both the white and green parts. Roughly chop the fresh cilantro, including the tender stems. Add the kale, scallions, cilantro, and bean sprouts to the bowl with the other vegetables.
4. Break the cooled ramen noodles into bite-size pieces. In a large skillet over medium heat, toast the noodles together with the chopped peanuts (or almonds) for 3–4 minutes, stirring constantly until lightly golden. Be careful not to burn. Let them cool completely before adding to the salad.
5. Once the toasted noodles have cooled completely, add them to the bowl with all the prepared vegetables. Use your hands or large tongs to toss everything together gently but thoroughly. The salad should look colorful and evenly mixed.
6. In a mason jar with a lid or a medium bowl, add the olive oil, low-sodium soy sauce, oyster sauce, rice wine vinegar, brown sugar, chopped fresh ginger, sesame oil, and chopped garlic. Shake the jar well or whisk until the dressing is smooth and the sugar has fully dissolved. The dressing should look glossy and well blended.
7. Pour the dressing over the salad mixture. Toss everything together until all the noodles and vegetables are evenly coated. Taste and adjust if needed. The salad should be well dressed but not soggy.
8. Sprinkle the remaining nuts over the top along with extra cilantro for garnish. Transfer the salad to a large serving platter and pile it high. Serve immediately, or cover and refrigerate for 30 minutes to 1 hour to allow the flavors to blend before serving.

Nutrition Information:

Serving Size: (Per Serving, Approximate)
Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 2.5gCholesterol: 0mgSodium: 490mgCarbohydrates: 38gFiber: 4gSugar: 12gProtein: 8g

The Pioneer Woman Ramen Noodle Salad Recipe delivers stunning color and addictive flavor every single time.

The combination of crunchy vegetables, tender noodles, and nutty peanuts creates perfect texture in each bite.

Try making it this week and see why everyone requests the recipe. Share your version with friends and let me know how you customize it.