Asian Salad

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Most Helpful Positive Review

Jan 03, 2004

I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown.

—RABERNET

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Most Helpful Critical Review

Mar 03, 2006

I have mixed feelings for this recipe - my boyfriend adores it but only after I altered it quite a bit. Original recipe has too much oil and not enough vinegar. I also doctored it up with pepper and salt. My kids thought it was so-so.

—OZ

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334 Ratings

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Oct 10, 2003

Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it's a lot healthier, with less juice in bottom of bowl. I also added the flavour pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though.

—MICKE

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Jul 25, 2005

This was really great! My husband is a chef and soooo picky and he said he REALLY liked it and would eat the leftovers. I read through the other reviews and took the advice of a few others. I cut the sugar to 1/3 cup, used rice vinegar, put 3/4 t of sesame oil in and put the 2 seasoning packets from the ramen after the dressing cooled. I also mixed everything in 3 separate containers and mixed just as much as we ate for dinner - good idea! I also added about 1/2 cup of chopped cilantro and 1 can of chopped water chestnuts to the napa cabbage for a little more flavor. It turned out great! We are having this again very soon. THANKS!

—KBTHEG

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Feb 23, 2007

this is a great and easy to make salad... with some modifications: - i used a spinach mixture instead of the napa - added some mandarin oranges and water chestnuts - substituted olive oil (much healthier than vegetable oil) and only needed 1/4 cup, not 3/4! - eliminated butter entirely and just toasted all the crunchy stuff YUM!

—somaluna

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Jul 23, 2003

Loved this recipe!! My only complaint (but will modify for future uses) is that it says "cool" the sauce mix, when really, I think that it would taste better chilled (apprx 1 hour?) before pouring over the salad. I also used the pre-packed/pre-shredded cole-slaw mix, which saved on time. Next time, I will either buy a bigger package of the slaw or use one and 1/2 bags so that the oil mix doesn't create "soup" at the bottom. Finally, I think I'll also add half chopped green bell pepper. Overall, we loved and will make again.

—DREGINEK

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Feb 01, 2007

Next time I will omit the butter and toast the almonds and sesame seeds just as others had suggested. I also cut down the oil to 1/4 cup and may try cutting it down even more the next time I make this. Tasty salad, all around, although I am still searching for ways to make this a bit healthier, maybe add more cole-slaw mix to give it more bulk. I used one bag of pre-prepped cole slaw mix and thought it was a lot of slaw. But once you add the ingredients and start mixing everything, the volume shrinks down quite a bit. So again, maybe adding an extra bag of slaw, cutting down on the oil, upping the amount of vinegar and soy sauce, and omitting the butter may make this somewhat more healthy. Oh, and I did add the seasoning packet that comes with the ramen, that added extra flavor. UPDATE: I still had tons of leftovers from when I made this a few days ago, so I added another entire bag of pre-mixed slaw, and again, it seemed like a lot, but when you mix it, the volume shrinks down. Definitely just as tasty. I will always use 2 bags the next time I make this, or, just use one bag of slaw, and just one package of ramen and cut out the butter and cut down on the oil as I had mentioned earlier.

—carrotcakefreak

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Jun 03, 2007

This was great.. I also did not use the butter for browning the noodles/almonds/sesame seeds. I just put spray PAM into the pan w/about 1 tsp of sesame seed oil and browned over low heat. Once browned, I put one packet of the Ramen seasoning into the noodle/almond/sesame seed mixture. I also eliminated the 3/4 cup vegetable oil and reduced to 1/4 c olive oil with about a TBS of sesame oil. It turned out really great. I ended up using one full bag of slaw mixture and a half head of Napa cabbage..

—KaringKare

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Nutrition

Calories
374 kcal
19%

Carbohydrates
19.5 g
6%

Cholesterol
24 mg
8%

Fat
32.3 g
50%

Fiber
3.2 g
13%

Protein
4.7 g
9%

Sodium
321 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 374
Calories from Fat: 290

% Daily Value *
Total Fat 32.3g 50 %
Saturated Fat 8.6g 43 %
Cholesterol 24mg 8 %
Sodium 321mg 13 %
** Potassium 427mg 12 %
Total Carbohydrates 19.5g 6 %
Dietary Fiber 3.2g 13 %
Protein 4.7g 9 %
** Sugars 12.7g
Vitamin A 18 %
** Vitamin C 60 %
Calcium 18 %
Iron 13 %
** Thiamin 7 %
** Niacin 13 %
** Vitamin B6 19 %
** Magnesium 20 %
** Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.