Reviewed: Nov. 1, 2005

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

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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.

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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

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Reviewed: Oct. 18, 2005

This is now my favorite Asian salad recipe. I thought the dressing was great and browning the noodles and sesame seeds before adding really makes the salad. Great recipe!

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 17, 2005

Good, but lots of dressing.

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Angela

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Reviewed: Sep. 5, 2005

This was an excellent salad (almost addictive) but I did make changes. I used the oriental flavor of ramen noodles, two packages of coleslaw mix instead of the napa cabbage, and some rice wine vinegar in addition to the distilled white vinegar. This recipe is a definite 'keeper'. Thanks Juanita!

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CHARLOTTEB1

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Reviewed: Aug. 30, 2005

This was absolutely delicious, I cut the recipe in half and we have lots for leftovers, which is a good thing. It is really important to keep everything in three separate containers in order to keep everything fresh. Great recipe, thanks for sharing.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jul. 31, 2005

I added some fresh grated ginger, cashews, a little sesame oil, more sesame seeds, black pepper and what really topped it off was fresh mango tossed into the salad!

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Pat

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Reviewed: Jul. 27, 2005

Excellent blend of flavors and textures! In my opinion, this recipe serves many more than ten people as a side dish- if you make a full recipe, I would say serves 15 generously. Might serve ten as a main dish salad. I used 1/2 napa cabbage, and 1/2 broccoli slaw mix- turned out to be a great combo. Nice crunch from the broco slaw, great peppery flavor from the Napa. For our tastes, we used only half of the butter called for and fewer onions. I also like my salad to have a bit more "tang" so I added more vinegar than what called for, and for added sesame flavor, I used a touch of sesame oil in place of pure veg oil. Adjust the dressing to your liking after mixing it up!

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ALINDNIC

Cooking Level: Expert

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Reviewed: Jul. 26, 2005

Pretty good. I served it with my mom visiting. She said she has something almost like this, but it uses the packet of ramen noodle seasoning in the mix. Next time I'd try that as it seemed a bit bland.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: 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!

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KBTHEG

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Reviewed: Jul. 25, 2005

Oh, my gosh. That was the best meal I have ever made! It's FANTASTIC! Just note that it makes a TON of food. I added chicken: I cut two chicken breastes into tiny little peices and cooked them in olive oil, soy sauce, and the flavor packets from the ramen noodles and then dumped it in the oil mixture to soak for a few minutes. The only thing, if you do that, you don't need to add as much soy sauce to the oil mixture at the end.

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WEEAIRYCREATURE

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Sun Valley, Idaho, USA

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Reviewed: Jul. 23, 2005

I made a few changes to this recipe (all noted in other reviews). I added bite-size chicken chunks, used Splenda instead of sugar, topped with mandarin oranges and used white wine vinegar. My husband said it was good but my 2 young boys only picked off the oranges. I thought it was great. I'll save this recipe for my next pot-luck dinner.

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LORENE1

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Reviewed: Jul. 11, 2005

I found the dressing really oily tasting, and wished I'd used olive oil instead of veg. Other than that, this was pretty good. I've made the Asian Chicken Noodle Salad recipe from this site a couple of times - and liked that a lot - but I much preferred the slivered almonds/sesame seeds in this recipe to the pine nuts and sunflower seeds in the the ACNS. Thanks, Juanita!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 7, 2005

It was ok, we really didn't care for it that much.

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GREENFIREFLY

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Reviewed: Jul. 4, 2005

Good recipe. Will make again.

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FRIDGE7D

Cooking Level: Expert

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Reviewed: Jun. 29, 2005

I am addicted to this stuff!! My parents even liked it, and that's saying ALOT.

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RHONDA76FL

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2005

I loved this recipe, but I have to give it 4 starts because my picky husband did not. I used the prepackaged cole slaw mix to save time.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 20, 2005

Have had this before at my sister-in-laws. Was so glad to find this recipe here at allrecipes!!! EVERYONE LOVES THIS. One night I didn't have the cabbage on hand so I made it with cooked spinach! DELISH!!

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JOAN2005

Cooking Level: Expert

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Reviewed: May 31, 2005

This is a very good, very filling salad. I can't find napa cabbage (I know it can be sold under different names and I couldn't find those either), so I use baby spinach leaves. I also take the advise of the other reviewers and add the dressing to taste.

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Cranappleberri

Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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Reviewed: May 22, 2005

Excellent salad. Everyone LOVES it. My husband said it is his new favorite salad. The only addition we made was to garnish the salad with a few mandarin oranges. Yum!! Thanks Juanita :)

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GILLY-BEAN

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