This recipe is simple, delicious, and satisfied all in our family ranging from age 10 to 55.

Reviewed On: Feb. 24, 2010

This recipe is EXCELLENT just as it is. The spices are perfect; very complementing to the flavor of the pumpkin without being overpowering. To those that feel the spice level is too low, remember this is a recipe for pumpkin bread, not spice cake, and thus should be recognized and appreciated as a great example of such.

Reviewed On: Feb. 13, 2009

Excellent! I didn't have cabbage so I just used a bagged garden salad mix instead and that worked out perfectly. I microwaved the oil/sugar mixture for 1 1/2 minutes and allowed it to cool fully before adding the soy sauce and it thickened and emulsified perfectly using only a spoon to stir. For the noodle/almond/sesame seed topping, I did cut back on the butter, used about half, and it was outstanding. I didn't think that I would care for the sesame seeds much but decided to add them anyway as stated and found that they impart a wonderful rich nuttiness to the overall flavor. This topping would be great on other salads as well. Also, I added frozen grilled chicken strips (cooked in the microwave of course) to the salad to make it a meal. The whole family loved it. Thank you for sharing this recipe.

Reviewed On: Sep. 15, 2007