Fabulous salad. This is the second time I have made it and both times everyone RAVED. I used the Oriental flavored Ramen, which works perfectly. I mixed the slaw with the dressing and put it in the frig for two hours. Right before serving I mixed in everything else. I did not soak the noodles. The crunchiness is what makes it sooooo good! I served it with sesame-crusted sashimi tuna. Perfect combination.

Reviewed On: Apr. 9, 2009

I hate to sound redundant, especially because I rarely review the recipes that I use, but this is the best chili we have ever had...and I am a Hoosier! A couple of tweaks that others have done and some new: I used three pieces of crumbled bacon, doubled the beer, used fire roasted diced tomatoes and substituted a bag of frozen "fresh" corn for the red and green peppers (due to allergies). The corn added some really nice texture. I also mixed up the beans a bit, 2 cans of black, 1 can of kidney and 2 cans of chili (didn't drain the "hot" can of chili beans as the recipe suggests). Served with shredded sharp cheddar, light sour cream and chopped green onion. Fabulous!

Reviewed On: Feb. 2, 2009

Fabulous! A few changes that worked for us... we grilled the chicken andreally chopped it up into small pieces. Used red seedless grapes instead of green. Used the packaged salad "candied" pecans (chopped)and they were amazing. Doubled the curry, but we are curry freaks. Used a large granny smith apple. Unlike many of the reviewers, I added light mayo at the end and kept mixing and adding until I got the constantcy that we like...which I think was about a 1/2 cup of light mayo. Crunchy, tasty and not soggy!

Reviewed On: May 16, 2007