Reviewed: May 21, 2005

This recipe is the best version of this type of salad that I've tried. Totally delicious. I followed the recipe exactly except I added a little Asian sesame oil to the dressing and my husband and father loved it. I think that it would be delicious with the addition of some sliced, grilled chicken breast to make the salad a meal (and I'd feel a little less nutritionally guilty eating this salad as the main dish instead of as a side dish!).

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 20, 2005

I've been making a similiar recipe that I found recently; it has less butter and oil. It also had a shredded carrot, and 1/2-1 tsp of black pepper , which we liked. It didn't have soy sauce though, but I bet that would be tasty and will try it next time. I ran out of sesame seeds once and substituted with some tahini in the dressing. Tasted fine, but I prefer the seeds if given the choice.

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SHREELA

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Reviewed: Apr. 27, 2005

I used a bag of coleslaw mix to make it easier and substituted sugar with Splenda. We weren't sure what to expect but everyone loved it and will definitely make it again. Good mix of taste and crunch.

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NAPARKER

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Reviewed: Apr. 24, 2005

This makes the most delicious salad! It's also versatile. I've had it with regular lettuce, craisins and strawberries. I've also had it with regular cabbage. It's delicious no matter what base you use. The reason is because the dressing and the crunchy topping are both so good. I used only 1/3 cup of sugar and it was still very sweet. Overall, a fabulous salad that everyone always raves about!

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CAROLANA

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Reviewed: Apr. 22, 2005

I don't really know what to say except this was sooooo good! Of course, boyfriend didn't like it but that's fine, more for me. I added the teaspoon of sesame oil like other reviewer suggested - fabulous.

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Cwjw78

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Reviewed: Apr. 14, 2005

THIS IS MY FAVORITE SALAD- MY FAMILY HAS BEEN MAKING IT FOR YEARS!!! HERE'S A LITTLE TIP TO HAVE IT FRESH THE NEXT DAY (IF YOU HAVE A SMALL FAMILY) USING 3 SEPARATE CONTAINERS, HAVE ONE WITH JUST THE CABBAGE AND GREEN ONIONS, ONE FOR THE TOPPING (SESAME SEEDS, RAMEN NOODLES, AND ALMOND MIXTURE) AND USE THE THIRD ONE FOR THE DRESSING (THE VINEGAR, OIL AND SOY SAUCE MIXTURE). THEN WHEN YOU WISH TO EAT THE SALAD AGAIN, PEOPLE CAN PREPARE THE INDIVIDUAL BOWLS!! BESIDES, SOME PEOPLE LIKE MORE DRESSING AND TOPPING THAN OTHERS SO IT LET'S THEM CREATE THEIR OWN!!!

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BUESCHER79

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Reviewed: Apr. 13, 2005

This salad was excellent. I made several changes though. To cut down on the fat I browned the ramen noodles, almonds and sesame seeds in 2 Tbsp. olive oil rather than the 1/2 cup of butter called for. I also cut the vegetable oil to 1/2 cup and the sugar to 1/3 cup. I substited white wine vinegar for the white vinegar and broccoli slaw for the cabbage as suggested by other users. Also, as suggested by another user I added 1 tsp. of sesame oil to the dressing once it was cooled.

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ROBINANNE2

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Reviewed: Mar. 30, 2005

I didn't care much for this salad. It was more work than I cared for. It made a lot of salad, but unfortunatly it didn't keep well for the next day. The cabbage and noodles turned out soogy the next day. The clincher was that it used a lot of oil for a salad. i won't be making again.

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Ani

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 29, 2005

Love this recipe! I substituted white wine vinegar in place of the distilled white vinegar. I think it added flavor. Also, I think next time I'll use a few more ramen noodles (since they seem to be everyones favorite part of the dish) and less oil - much less oil.

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LHOERTH

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2005

I cut down on butter and oil and used shredded cabbage instead of Napa cabbage. This dish was great. I will definitely make it again.

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ANCHOY

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Reviewed: Mar. 22, 2005

Awesome recipe. Had an Asian themed dinner party to go to and this is the dish I took. I ended up taking home an empty dish. Thats always a good sign. Attending the party was a professional chef who raved about it and gave it the thumbs up sign.I did alter the recipe a little. I used 2 bags of broccoli slaw instead of Napa, cut the butter to 1/4 of a cup, used seasoned rice vinegar, also to help cut calories used splenda in place of sugar. I added 1 tsp of sesame seed oil to the dressing after it had cooled. Hats off to the "Food Engineer" of this recipe.

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THUNDERLUNGS

Cooking Level: Expert

Home Town: Troy, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Mar. 1, 2005

This is a great recipe, I use sushi vinegar just to simplify the process as it already has the sugar added in. To make this salad a fresh light and wholesome meal, I make this salad the day after I roast chickens with cold shredded chicken. Delicious!

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CRE8NCOOK

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Reviewed: Jan. 23, 2005

this is very similar to the recipe i use except that i only use one package of ramen noodles, and i buy the oriental kind and add the flavor packet to the sauce mix with an additonal Tbsp soy sauce. i also use 3/4 C sunflower seeds instead of the sesame seeds. i love this salad!

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ArmyCook

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 22, 2004

I LOVE this recipe. It tastes great.

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ILUVDOUG

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 23, 2004

What a great recipe! I'm a health nut, so I did alter it somewhat: canola instead of vegetable oil, Splenda replaced sugar, margarine rather than butter... I also cut out the green onions and added green, red and yellow peppers instead. I used half a head of cabbage and added a bag and a half of Rainbow Salad (this was mentioned by another reviewer). Additionally, adding some Thai Chili paste to the mix gives it some kick!! I'd highly recommend it if you like things spicy.

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KARAE

Cooking Level: Expert

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Reviewed: Nov. 15, 2004

I substituted red cabbage for napa cabbage, and it turned out great. This is an excellent variation on a standard coleslaw.

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Reg Domaratzki

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Nov. 1, 2004

We have been making this salad for years in my family. Instead of white vinegar we use seasoned rice vinegar and instead of vegatable oil we use peanut oil. Never put dressing in the fridge. You must heat the dressing to a boil to make sure the sugar is dissolved. I always use at least 2-3packages of ramen noodles and 2 small packages slivered almonds. And to cook the crunchies I use 2 tablespoons olive oil and 2 tablespoons of butter. Always add crunchies after you have mixed the dressing in. I have used coleslaw salad instead of napa in a hurry and no one ever complains. However napa is the best.

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Tucket02

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Reviewed: Oct. 3, 2004

This was a fun recipe. I made it for a church potluck. I never thought about using uncooked ramen noodles for crunch- but it really works! I love sesame flavor, so I think I will use sesame oil next time instead of vegetable oil.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 27, 2004

Always gets rave reviews at buffet style dinner and is easy and cheap to make!

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TIA1966

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 11, 2004

I love this with the Rainbow Salad Mix from the produce section (3 pkgs if making the full recipe). The Salad mix comes with shredded broccoli, califlower, carrots, and red cabbage. This makes prep easy. Everyone at my office insists that I bring this to carry-in lunches and I don't complain---It's so easy!

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