Reviewed: Sep. 2, 2004

Great salad! I used cider vinegar instead of distilled vinegar, cut down on the butter, and substituted Splenda instead of sugar. The only other thing that I would change would be to cut down on the green onions by at least half. This recipe is definately a keeper!

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

Reviewer:

NatGo

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Atlanta, Georgia, USA

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

Reviewed: Aug. 27, 2004

I could not believe my taste buds! This was so tasty! My husband never eats cabbage but he loved this. I did use the suggestion to use the seasoned rice vinegar instead of the white vinegar and I am glad I did. I would use less oil next time but over all LOVED IT! Thanks!

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

Reviewer:

DANI134

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

Reviewed: Aug. 25, 2004

FABULOUS!! I always use less oil and a little more vinegar (try different amounts to suit your taste!). I toasted the almonds, sesamee seeds and raman noodles 300*(no oil) BE CAREFUL they burn fast.. and I added atleast 1 chicken breast chopped up with seasoning. This was so GOOD.. I have made this 3 times in the past 2 months and will keep making.. thanks for a great salad!

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

Reviewer:

LALA1030

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

Reviewed: Aug. 20, 2004

I gave this recipe only **** because it does need some tinkering. Like others, I reduced the oil, butter, and sugar. I also used cidar vinegar rather than distilled white. Since I was bringing it to a potluck with a huge crowd, I doubled the recipe (tripled the dressing) and added a pre-cut cabbage mix along with the Napa cabbage. This gave it more color and texture. I also added roasted chicken breast to make the salad more substantial. Needless to say, everyone loved it and the bowl was emptied.

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

Reviewer:

B

Cooking Level: Intermediate

Living In: Port Orchard, Washington, USA

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

Reviewed: Aug. 8, 2004

This needed changes. I would cut down on the oil, maybe by half. I also had to increase the amount of soy sauce. I added seasoned rice vinegar as well, I'm sure that just adding more vinegar and sugar would have the same effect. You probably only need about 1/2 the butter as well. I prefer it crunchy, so I would add the crunchy stuff right before eating it. Tasted great after the changes.

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

Reviewer:

DEBMCE4

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

Reviewed: Aug. 1, 2004

A big hit with all my guests. I, also, cut the sugar and the oil, but I add about 1 tsp. sesame oil. Adds tons of flavor. Have used Napa and bagged slaw mix. I use rice wine vinegar, plain, not seasoned. Adding grilled chicken chunks makes this a complete meal and is good leftover.

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

Reviewer:

ALPURV

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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

Reviewed: Jul. 23, 2004

Great Recipe! I followed the suggestion to toast the noodles and sesame seeds without the butter, and it was just as tasty. I also made the dressing with 1/4 cup oil, 3 tablepoons of cider vinegar, 3 tablespoons of sugar, and 2 tablespoons of soy sauce. It was the perfect combination of ingredients, not too sweet, not too salty. I used the prepackaged coleslaw, and I don't even like coleslaw or raw veggies. Definitely a keeper!

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

Reviewer:

sb

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

Reviewed: Jul. 5, 2004

Yum! Served this with Oven Kalua Pork. Excellent accompaniment. Dressing is just right.

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

Reviewer:

bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

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

Reviewed: Jun. 22, 2004

This was okay, but I have had better salads of this sort. If you wish to get an easy precut cabbage bag, I’d suggest using two bags and not quite all of the dressing.

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

Reviewer:

LIZZIE9

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

Reviewed: Jun. 14, 2004

This is one of my favorite summer salads--always get raves when I bring it to picnics. Also great as a light summer supper with the addition of cooked shrimp or chicken!

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

Reviewer:

DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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

Reviewed: Jun. 14, 2004

Wow, Wow, Wow! Sounds crazy... tastes divine! I also reduced the oil to 1/2 cup, and the sugar to 1/3 cup and that was perfect for me... lightly sweet, plenty moist without excess oil. Whoever thought of this recipe is a creative genius!

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

Reviewer:

TOPROCKMAN

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

Reviewed: Jun. 13, 2004

This recipe is great! Everyone I've made it for loves it. I always appreciate the unselfishness of people who are willing to share good recipes!

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

Reviewer:

LOVEYUMMYFOOD

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

Reviewed: May 31, 2004

Excellent! I made this for a Memorial Day cookout, and it was the biggest hit of the party! Almost everyone went back for seconds! A few suggestions: I used seasoned rice vinegar instead of distilled white vinegar, I doubled the sugar - it may sound too sweet, but it turned out great! Also, make sure to toss the salad and dressing at the last possible moment before serving so that the ramen noodles don't get soggy! I will definitely be making this again!!!

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

Reviewer:

MRPIANOMAN97

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

Reviewed: May 24, 2004

Delicious side dish for cook out season! I used half the butter for browning the noodle mix and a tad less oil and sugar in the dressing. Dressing the salad just before serving kept the noodles nice and crunchy. I had to make copies of the recipe before anyone would go home.

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

Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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

Reviewed: May 2, 2004

this was great! I added one extra package of ramen noodles. We had as a main dish, I added broiled chicken to my husbands salad to make it a more substantial meal. Will make this as a side next time for a get together, cookout etc! Thanks so much.

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

Reviewer:

LAWGODESSS

Cooking Level: Expert

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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

Reviewed: Apr. 26, 2004

I was shocked how simple and wonderful tasting this was. My husband loved it and always asks for me to make it.

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

Reviewer:

mikki

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Seattle, Washington, USA

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

Reviewed: Apr. 23, 2004

My family really loves this salad--if napas are smallish, I'd suggest using 2. Delicious, and very unusual. I give it A+.

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

Reviewer:

Mommyofsix

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

Reviewed: Apr. 18, 2004

Excellent flavor. I used less than half of the oil that the recipe called for and it was great. Next time I would put just a little less sugar in. The flavors were so good that I just couldn't stop eating it!

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

Reviewer:

PUNKGIRL

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

Reviewed: Mar. 14, 2004

This salad is wonderful. I only used 1/2 cup of oil and used 2 heads of napa cabbage. I do not like the core of cabage much. I also replaced the almonds with chopped peanuts and found instead of adding sesame seeds(burn easy) to add a few drops of sesame oil to the dressing and to the ramen/peanut mix while cooking. and I think you MUST use Rice Vinegar to get that REAL asian flavor.

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

Reviewer:

ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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

Reviewed: Mar. 8, 2004

Loved the recipe and it was a hit at our dinner party. I cut the oil in half and thought there was still plenty. Next time I will use about 1/2 the butter too. It tasted great, but would be nice to reduce the calories. Otherwise very good and I will keep it on my list!

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

Reviewer:

DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, 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!