Reviewed: Sep. 23, 2009

I am rating this 3 stars only b-cuz of the changes I make that I like better. I only use 1 origanl Ramen noodles;break into smaller pieces and toast lightly. I also toast slivered almonds as well. I use red wine garlic vinegar,less sugar and less oil. As others have stated this is so vertisale and you can add just about anything for personal taste. I can't eat onions,bell peppers etc but I am sure they would be enjoyable for most. Have fun with it. I have also used 1 broccoli slaw mix with 1 regular slaw mix and just dbl. the dressing and it is good. Just add the toasted items last.

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PIELADYB

Cooking Level: Expert

Home Town: Jacksonville, Texas, USA

Living In: Overton, Texas, USA

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Reviewed: Sep. 22, 2009

Love this recipe and it is cheaper to make than to buy from the local deli. It keeps well and tastes even better after a few days.

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Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Sep. 21, 2009

i thought for sure after reading the ingred. of this recipe we would love it. not the case. maybe with regular cabbage slaw mix ?!?!?! not good. the broccoli slaw mix is sooooo not good. there are better recipes on this site for sure on ramen slaw. it looks great but taste not soooo good.

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millertime

Cooking Level: Expert

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Reviewed: Sep. 9, 2009

This salad was very good! I made it for a Girls' Luncheon & everyone had seconds, and thirds! I personally thought it had too much sunflower seeds, but that's an easy fix for next time!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 8, 2009

after reading others comments, i used sesame oil, crushed garlic, seasoned rice vinegar and little sugar since rice vinegar is sweet to being with. it was yummy right away and can't wait to see how much tastier it will be after sitting around.

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Cjinrun

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Reviewed: Aug. 25, 2009

Very tasty salad! I've used different flavors of Ramen, with and without sesame seeds, peanuts and almonds. I usually add a little celery if I have it on hand and almost always add a splash sesame oil. I agree that the longer it sits, the better.

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coolpenguin

Cooking Level: Expert

Living In: Glen Burnie, Maryland, USA

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Reviewed: Aug. 14, 2009

I love this recipe! I am taking it tomorrow to a company picnic . . it's perfect because one does not have to worry about mayonnaise or eggs in the summer heat. It's always a hit . . .

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Kathryn

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 28, 2009

I love this salad but am giving it 4 stars because I like the noodles cooked and not so much uncooked. Instead of peanuts I use slivered almonds like others have suggested. Also, it needs the soy sauce added for a better flavor. Over all one of my favorite summertime salads.

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NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

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Reviewed: Jul. 19, 2009

I added a touch of seseame oil in place of the peanuts and the flavor was still very good. Thanks for sharing

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Annie

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Reviewed: Jun. 22, 2009

This was pretty good. I will add the ramen noodles at the end next time. I think they would be better crunchy, would add to the texture of the salad. I loved the dressing after I added fresh garlic and some garlic powder for good measure!

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JulieH

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Jun. 21, 2009

absolutely love it!! except i use olive oil and oriental noodles use this recipe all the time thanks so much for submitting

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dink

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 10, 2009

Everyone raved. Added the noodles right before serving as I like them crunchy. Works great with coleslaw also.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: May 10, 2009

This is a great salad. I mix the dressing in a jar the day before then mix in, add noodles 1 hr before serving, add nuts at the last toss. We never end up with any leftovers as we keep sneaking little bits as It sits on the counter. thanks for a great recipe

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summo

Cooking Level: Intermediate

Living In: Lindsay, Ontario, Canada

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Reviewed: Apr. 28, 2009

This was very good

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Apr. 27, 2009

I have made this recipe several times now and it is really good and easy! The things I do differently: add cilantro; use less onions; add sesame oil to dressing; use brown sugar instead of white; break-up ramen and cook (seasoning packet optional), then add to salad. I have also made this with left over sliced chicken breast. I imagine you could also use tofu for a healthy vegetarian meal with some protein.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 21, 2009

This is a wonderful recipe! I plan on making it many times this summer to go with grilled chicken. It's simple, light and very flavorful. I think it's a crowd-pleaser and will remember it next time I need something for a Potluck. I did use less sugar (and it was plenty sweet) and used Asian Flavored Ramen noodles. Thanks for the submission!

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Prairiecooker

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: South Bend, Nebraska, USA

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Reviewed: Apr. 12, 2009

Yummy recipe. I skip the green onions and sunflower seeds, use red wine vinegar instead of cider vinegar, sliced almonds instead of peanuts and 1 oriental and one chicken ramen. Great for potlucks.

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abbe

Cooking Level: Beginning

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Reviewed: Apr. 9, 2009

I have been making this for quite a while now and it never disappoints. Huge crowd pleaser and so yummy!

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2BOYSFORME

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Mar. 16, 2009

I used about 7oz of whole wheat spaghetti broken into small pieces and cooked. I made the dressing but only used half. I got 8 servings out of it at 2 points for Weight Watchers. With the nuts and seeds that added 2 more points but so worth it

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