Ree Drummond's Napa Cabbage Salad | The Pioneer Woman

This is the perfect salad to take to a potluck or a party. It is colorful, crunchy and fresh. The ramen noodle topping makes this dish the star of any buffet table. #ReeDrummond #ThePioneerWoman #FoodNetwork #CabbageSalad Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4hgVsRH Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Napa Cabbage Salad RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 35 min Active: 30 min Yield: 8 to 10 servings Ingredients Topping: One 3-ounce package ramen noodles, broken into small pieces 1/4 cup sliced almonds 1 tablespoon sesame seeds 1 tablespoon dehydrated chopped garlic 3 tablespoons salted butter, melted 1 tablespoon honey Salad: 1 medium head napa cabbage, sliced very thin 6 mini peppers, sliced thin 1/2 cup shelled edamame beans 1/2 cup shredded carrot 1/4 cup fresh cilantro leaves 2 tablespoons sliced green onions Dressing: 2/3 cup olive oil 3 tablespoons honey 3 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce Directions Special equipment: a mason jar For the topping: Preheat oven to 350 degrees F. Place the ramen noodles, almonds, sesame seeds and garlic on a rimmed baking sheet. Mix the butter and honey together, then pour over the baking sheet. Toss to coat, then transfer to the oven and cook until toasted and lightly golden, 5 to 7 minutes. Remove and let cool. For the salad: Meanwhile, add the cabbage, peppers, edamame, carrots, cilantro and green onions to a bowl and toss to combine. For the dressing: Combine the oil, honey, vinegar and soy sauce in a mason jar, then put on the lid and shake to combine. Just before serving, pour the dressing over the salad and toss until coated in the dressing. Sprinkle over the ramen topping and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Napa Cabbage Salad | The Pioneer Woman | Food Network https://youtu.be/yVmbl7qjuHA