The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 1, 2004
I (nervously) made this for lunch for a Japanese friend, and she absolutely LOVED it! I used sesame oil for the dressing as others suggested. It tasted wonderful! I also cut back on the sugar, but wish I hadn't. This is really REALLY good - and I think any salad leaves would work (like a lot of the other ingredients, bok choi is a little spendy).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 18, 2004
This was great. I did this without the chicken and it worked fine. One important note though is to mash up the ramen fully--otherwise, you get large chunks that can hurt the teeth!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: May 17, 2003
Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy, I used a package of pre-shredded cabbage, a handful of bean sprouts in place of the snow peas and slivered almonds instead of the sunflower seeds. I added a splash of sesame oil to the dressing for extra flavor. The dressing was really good. I only used 1/4 cup of oil and that seemed ample enough. Mine did get a little soggy after sitting a while so I suggest using the dressing over individual servings if you don't plan on eating it all in one sitting. Will pass this one on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 13, 2003
This salad was unique and delicious! I didn't care for the bok choy idea, so I used shredded Nappa cabbage. Eliminated the melted butter and used 1t sesame oil for a more authentic taste. Yum! Thanks Xing Jin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 12, 2003
Even my husband likes this one! I've made it a couple of times and will continue to use this salad recipe. Lot's of crunch!
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Cooking Level: Expert

Home Town: Santa Cruz, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 30, 2003
Crave this stuff! YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 10, 2003
This was yummy for the adults, kids disagreed despite the sweetness. Will make again for adults.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 14, 2003
Very tasty. I used regular cabbage and it turned out great. I especially like the sunflower seeds in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 6, 2003
This is a delicious, more "authentic" ramen salad recipe. However, the flavors tend to weaken quickly, and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the leftovers.
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Cooking Level: Expert

Home Town: Bellingham, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 25, 2003
Very different tasting but we really liked it.
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Cooking Level: Expert

Home Town: Stryker, Ohio, USA
Living In: Pittsford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 3, 2003
This is my kind of recipe! Crunchy and interesting! I loved the combination of seeds, bok choy, chicken, noodles and pea pods. I did find it difficult to shred or grate the bok choy, so I just cut it very thin with a sharp knife. I also cut down on the oil and sugar a bit, but think I will try it full strength next time. Served with rice it made a nice meal. I used leftover rotisserie chicken. So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 11, 2002
This is wonderful and easy to make! I added some green cabbage and sesame oil for more flavor ^_^
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 3, 2002
Great recipe! Makes a great lite dinner. Also good for an outdoor get together. THe bok choy was a nice change from a traditional chicken salad using lettuce. I don't even think my husband realized that it was cabbage! I used almonds instead of pine nuts...yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 16, 2002
Fantastic salad!!! Wouldn't change a thing...I served it with egg rolls and crab filled wontons for a fabulous luncheon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 17, 2002
An awesome salad! Was perfect for a bridal shower I hosted. Everyone raved! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 31, 2002
This was an awesome salad recipe! I used prepared salad lettuce (to make it easier) and it was great. Loved the blend of flavors and the dressing is great on lots of other salads, etc. Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 10, 2002
I really enjoyed this recipe. I did make a few changes to the original recipe. I add two cups of cabbage, one less of bok choy and didn't add as much oil to the dressing. I will use this over and over. Thank you for this nice alternative to traditional salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 20, 2002
I was nervous about using Bok Choy because I have never prepared anything with it before, but my husband and I thought this dish was FANTASTIC! My kids were not quite as enthusiastic, but I will definitely be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 18, 2002
made this for a date last night. it was a huge hit. i followed others reviews and used a premade rotisserie chicken. easy and delicious. will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 17, 2001
This is a keeper!! I made this for a work luncheon and it was the first dish to go. Everyone asked for the recipe!!! I have made it without the chicken and it is still awesome. Try it!!!
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