Reviewed: Oct. 30, 2001

This recipe was FANTASTIC. We cut the dressing in half and it still had tons of flavor. We also substituted red leaf lettuce for the bak choy since we didn't have any on hand - worked wonderfully.

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KKIZER

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Reviewed: Oct. 10, 2001

Soooo Tasty! Uses a combination of napa and bokchoy for the greens and added packaged slivered carrots. Reduced the oil to 1/4 cup for the six serving recipe and toasted the noodles without any butter. Was wonderful and lower in fat.

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BATLMADEN

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Reviewed: Sep. 25, 2001

The dressing was great, it really made the salad tasty. I grilled the chicken on the BBQ and added romaine lettuce too.

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SWHITE4

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Reviewed: Jul. 31, 2001

WOW! This dish is delish! I needed it to be especially easy and quick, so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. Instead of a 1/4 Cup sugar, I only used 2 TBS. and it was just right. I also added about a cup of shredded coleslaw. Adding 1/4 Cup each of sesame and peanut oil, instead of 1/2 Cup vegetable oil, made the dressing very authentic. My husband loved it. I'll be making this again. Thanks! :)

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KELLYJELLO

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Reviewed: Jul. 8, 2001

This is an incredibly delicious salad and very healthy too, if you make a few modifications. I don't toast the seeds and noodles in butter, and find them just as yummy. Plus, I replaced the bok choy with pre-bagged broccoli slaw. It's delicious and so easy, I eat it for lunch every day! My kids love it too, when I leave out the onions and pea pods.

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SSACBA

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Reviewed: May 31, 2001

Fabulous salad! This was a huge hit at our house. My husband absolutely loved it. I do have to disagree, however, with the prep time of 15 minutes noted on the recipe. It took closer to an hour to prepare. I was horrified at the calorie content, too. But still, a great recipe!!

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AMY SPINO

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Reviewed: May 31, 2001

This was excellent and I will keep this one. My husband who is leary of salads for dinner loved it. Wow! That was the ultimate test at my house. My 14 year old son didn't care for it, but he wanted McDonalds so he can be dismissed!

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NANCY CARLSON

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Reviewed: Mar. 15, 2001

I just served this salad at a potluck and everyone loved it. I substituted pre-shredded cabbage and carrots which made it faster and slivered almonds for the pine nuts (a little cheaper). It was very crunchy and the dressing made it tangy!!

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WENDY C

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Reviewed: Feb. 13, 2001

This was so good, I served it to company and they loved it. It's so different, a little expensive, but worth it.

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D.DETTMANN

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Reviewed: Nov. 10, 2000

I took this recipe to a family party and it recieved rave reviews! It was a nice change from standard pasta salad and the Napa cabbage was an interesting taste!

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LUCYVANPELT74

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Reviewed: Jul. 22, 2000

My family really enjoyed this salad! We also tried adding mandarine orangesand that was good too.

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KMTHK

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Reviewed: May 29, 2000

Easy, Wonderfully tastie, Great the next day for lunch

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SHELLEYLE

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Reviewed: May 28, 2000

I used 5 cups of the traditional cabbage instead of the bok choy, 1/3 cup of each of the nuts and only 2 green onions. I thought it would be too overwhelming to use all that was originally suggested. But, the recipe turned out great, the dressing was easy and terrific.

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GBAER

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Reviewed: May 27, 2000

THIS RECIPE HAS THE RIGHT AMOUNT OF CRUNCH AND HEARTINESS TO BE MORE THAN A SIDE SALAD. IT WAS VERY APPEALING TO THE CHILDREN AS WELL AS THE ADULTS.

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DONNAMARIE

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Reviewed: May 13, 2000

A big hit at a pot-luck picnic. Keep the oven baked noodles and nuts separate from the rest of the salad until ready to serve. We substituted pumpkin seeds for the sunflower seeds and bagged shredded cabbage for the bok choy. It seemed like there was way too much cabbage, so we halved that and it worked fine. A unique and yummy recipie.

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