Reviewed: Jul. 26, 2003

Thanks for a great recipe!

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Reviewed: Jul. 21, 2003

hmmmm yummy! I made this for a dinner party and it was a big hit. I think next time I will use just a little less sauce and maybe pick up a bag of the pre-shredded cabbage to save time. Thanks for sharing this recipe!

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Christi C.

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Reviewed: Jul. 17, 2003

This is such a great summer salad and very easy to make. It was a big hit at the last BBQ I brought it to.

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Mrs. Harris

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Reviewed: May 12, 2003

Thanks for submitting this-it's THE recipe that makes it to all the potlucks these days. I found that it is important to wait until just before serving to add the noodles so they remain crunchy. Either I had a very small head of Napa cabbage or I like veggies, because I needed to add a second head to get the balance of noodles/almonds to cabbage correct for my taste. I'm going to try oven-toasting my noodles, seeds, and almonds next time for a healthier approach. (Although the butter did make the noodles very yummy!)

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TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Apr. 30, 2003

I love this recipe! I made some modifications, though. I cut the butter to 2 tablespoons. I didn't have enough oil, so I added about a tablespoon of sesame seed oil. I also put the ramen noodle seasoning packet in the dressing mix. Delicious!

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punkypower

Cooking Level: Intermediate

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Reviewed: Apr. 27, 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.

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Mar. 18, 2003

Every event I make it for everyone just loves this salad and they want the recipe.

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JENANDMARK

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Reviewed: Mar. 2, 2003

Easy summer family reunion dish.

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SCHMARLER

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Reviewed: Feb. 12, 2003

I like this version of the recipe a lot better than some of the other ones on this site. I didn't have any sesame seeds on hand but it didn't matter it still tasted wonderful. I urge anyone who is looking for a quick easy recipe to bring to a pot luck or holiday gathering, to try this one.

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MOM_OF_2

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Reviewed: Jan. 26, 2003

Really good salad. I measured most of my ingredients free hand. I didn't add the green onions (too lazy to chop...I'm feeling a bit under the weather today), but I don't think it made much difference. I didn't add the sesame seeds because I didn't have any and added an extra spoonful of soy sauce and brown sugar. Tossing some mandarin oj's in there gives it a nice touch. I served this along with the Asiago Toasted Cheese Puffs from this site. Thanks for this submission Juanita.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2003

This is the only coleslaw type salad that my husband will eat. It is so delicious. All the flavors blend into a wonderful salad. We love the sweetness of this recipe.

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SUPERTROPE

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Reviewed: Dec. 18, 2002

I absolutely love this recipe! My family are not cabbage fans, so I substitute the cabbage for green leafy lettuce, very finely chopped and it receives rave reviews. As others mentioned, save the dressing until right before ready to serve and toss, toss, toss.

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TFAGAN331

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Reviewed: Nov. 8, 2002

I've made this salad twice now. The first time I found it had too much dressing. The second time I made the dressing and only added to my taste rather than just dumping it all in. It was fantastic! Thank you for sharing! I'll definitely make it again.

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Energizer Bunny

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Reviewed: Oct. 13, 2002

This was a great hit. Do all the chopping and shredding the day before, but don't put the salad dressing on until just before serving. It was a great make ahead salad. Thanks!

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CHRISTINECUSHING

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Reviewed: Oct. 9, 2002

Wonderful recipe. Very easy and tasty. I added a bit more almonds. I've been asked many times for the recipe.

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CRUIZIN

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Reviewed: Sep. 30, 2002

This recipe was absolutely amazing! Very rich in flavor. A special treat from the "everyday" foods we eat!

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KATHY RAKOSKY

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Reviewed: Sep. 6, 2002

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.

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DREGINEK

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Reviewed: Sep. 5, 2002

Thank You, Juanita ! I served this at our Labor Day BBQ and everyone RAVED about how GREAT it was. I took some advice from the reviews and used 1/3 cup oil, 1/4 cup rice vinegar and 1/4 cup white sugar. I also added one tablespoon of sesame oil which seemed to give it an extra layer of taste. I will definitely make this again in the future.

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SNACKIE

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2002

Yummy! I used a prepackaged asian dressing instead of making my own dressing. I used "Soyvay Chinese Chicken Salad Dressing". It was wonderful. Everyone loved it. I made it for over 200 people--just "up'd" the recipe to 50 servings and everyone got what they needed.

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