Chinese Cabbage Salad I

SUBMITTED BY: MOGELSBERG PHOTO BY: jenniferlstout

"A delicious salad with a variety of tastes and textures. Uses packaged salad mixes."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

READ REVIEWS (134)

DIRECTIONS

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

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REVIEWS

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Reviewed on Feb. 12, 2006 by JOSIE

WOW!! This salad definitley deserves 5 stars. The dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount of oil to 1/3 cup. I put the dressing in a glass jar and shook it well. I let it sit for about 10 minutes to let the flavors develop. I used sliced almonds instead of cashews and toasted the ramen noodles in a skillet before sprinkling them on top. I bet rotisserie chicken tossed in would be a great addition too. Do not add the dressing unitl right before your ready to serve, otherwise it will become soggy. I give this salad my highest recommendation.

13 users found this review helpful

Reviewed on Jan. 25, 2004 by DREGINEK

I used a little less sugar and when it came time to bake the ramen noodles and cashews, I sprayed some butter (in those new nifty butter spray bottles) on both the baking sheet and overall and then lightly seasoned them with the chicken seasoning mix that came with the ramen noodles. Very good...we love these kinds of salads! Easy, quick and tasty!

11 users found this review helpful

Reviewed on Jan. 25, 2004 by VALERIESTROUD

I usually don't review the recipes, but this one is such a hit with my family--including my two young boys!--that I've got to respond. A few changes: I added a big handful of chopped cilantro, and some carrot slices. Substituted rice vinegar and added 1T. peanut butter to dressing. Also, as a diabetic, I cut the sugar down to 1T, and nobody seems to miss it. We're making this at least twice a week now! An entire meal with some grilled chicken tossed in. Many thanks!

11 users found this review helpful

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