Reviewed: Aug. 5, 2006

We really liked this salad. The flavor was very fresh and I liked not having to use the seasoning packet from the ramen noodles. However, I thought the recipe called for too much butter to toast the nuts and noodles. They were a bit too oily. Next time I will try using half the amount of butter. Otherwise, this is the recipe I will use when I make this type of salad. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

I made this last week and substituted lettuce for cabbage because I don't care for it. It was good but I thought it lacked a little something. I might try again with some small adjustments.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SDONOVAN1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

outstanding!!!! The only alterations I have made with this recipe is the fact that I use olive oil instead of vegetable oil, rice vinegar, and add some baby asian greens to the mix. I have made this MANY times and everyone asks for the recipe! I make my dressing and leave it on the side for everyone to add themselves. This eliminates the "oily" residue at the bottom of your serving dish. I would give this six stars if I could!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SCOVILLEK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2006

Only two of us, so I cut recipe in half. I also used less butter than called for and only had apple cider vinegar on hand. Was WONDERFUL! Will defintely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RUBYBIRD

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2006

Very good! I will definately used less butter to brown the almonds and noodles next time i make this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2006

This was a very good recipe. The only problem was finishing it that day/night beacsue left overs would be nasty and soggy. Called for too much oil. Also, I changed the raman noodles to chow mein noodles. Overall, a very good salad!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

clover8683

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2006

I really love this salad. The only draw back is you have to eat it right away as left overs are soggy and yucky.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2006

Salad is great- the dressing is sweet and it goes great with dumplings. I cut down on the oil for the dressing but changed nothing else. YUM!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rugglecj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2006

This is SO good! However, I've found a much easier version that essentially satisfies the same craving: http://allrecipes.com/Recipe/Broccoli-and-Ramen-Noodle-Salad/Detail.aspx (substitute sliced almonds for the peanuts and regular cole slaw for the broccoli coleslaw). But this recipe is amazing too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2006

I halved this recipe to make 5 servings and 1/4C butter plus 1/4C oil for the dressing still seemed a bit excessive, so I made some (healthier) changes. To toast the 'crunchies', I first misted the noodles/nuts/seeds with 'I Can't Believe It's Not Butter' buttery spray, then browned in a Pam-sprayed pan. For the dressing, I probably used a Tbs or less which was perfect as the dressing didn't pool at the bottom of the bowl. Added some mandarin oranges to the original salad ingredients for a refreshing start to the night's dinner. Thanks!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Nicolette

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

OZ

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Redondo Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2006

Great recipe- my husband's favorite! I always use a bag of slaw mix instead of the napa cabbage, which makes it so quick and easy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LAFUNELLE

Cooking Level: Expert

Home Town: San Antonio, Florida, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2006

my mom makes this recipe and it's wonderful...however we use rice wine vinegar and a slaw mix instead of the cabbage and then add peas, shredded carrots and raisins...fantastic!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARTINJM

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2006

Nice side dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DeboraGreen

Cooking Level: Intermediate

Living In: Lancaster, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2006

This recipe is addictive! My family couldn't stop eating it! I substituted sunflower seeds for the sesame seeds. Great recipe! THANKS!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TBIRD128

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2006

Excellent, easy recipe and delicious. My only issue, and the only reason I gave it 4 stars rather than 5, was the amount of oil. I am going to try it with slightly less oil.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Randy H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2006

did not like this recipe AT ALL.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALMASON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2005

This was just ok, fatty and bland. Family ate it though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2005

My husband really like this dish.. easy and very tasty...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pajzoo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2005

I scaled back this recipe a lot. The only head of napa cabbage I could find at the grocery store was HUUUUGE, so I got "celery cabbage" instead. I wasn't sure how it would turn out... I'd never even heard of it before, but it was really good and I think it worked well as a substitute. I used rice vinegar instead of white for a more asian flavor, and I cut *way* back on the oil. I don't care for oil in dressings at all, and I think with all the sugar in the dressing, it should stick to the salad without a problem without the oil. Next time I will simply omit the oil, or at the most put just a splash of sesame oil for flavor. Besides the heavy oil, I thought the taste was fantastic and will definitely make this often because i thought it was pretty quick and easy and a nice change from standard iceberg salad with ranch.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Asian Salad

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!