The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
AWESOME!!!! I normally do not like salads this much but on this one the dressing makes it, I even cut the sugar in half and it was still super sweet! It definitely needs chicken (which I added) and I think next time I will add some chilled lo mien noodles and mandarin orange slices... then it would be PERFECT! I will eat this salad often! THANKS!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
I have made this recipe for years, my husband had an idea to put Broccoli slaw. And that was great too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
Fantastic side dish! I will cut the oil in half next time and I also heated the dressing to dissolve the sugar. I also used almonds rather than cashews and it tasted fine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
I also added the seasoning package from the ramen nood noodles. The cashews are a nice additional crunch and flavor. Thanks for the recipe.
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Photo by Luana Henry (Massey)

Cooking Level: Intermediate

Home Town: Ontario, California, USA
Living In: Wrightwood, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
I expected a lot from this salad based on all the rave reviews. It was good, but it did not blow me away. It was, however, very easy to put together (I used a prepacked salad from the store).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
I love this salad. It is very addicting. It is so easy to put together and one that I use alot to take to barbeques or get togethers.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 27, 2009
One of my go to recipes for BBQs. I use the flavor packet from the Ramen noodles in the dressing - usually Beef flavor. Also, in lieu of nuts, I use a sprouted crispy mix which consists of lentils, peas, beans...very yummy! The crispy mix holds up better than nuts in leftovers and I also serve the toasted noodles on the side as a topping. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 17, 2009
I have had many different Chinese slaw salads (or whatever you want to call them) but this was by far the best and easiest! I will be making this again and again!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 13, 2009
Delicious! I made this salad to go with some chicken breasts I marinated in soy,sugar,lemon juice and light olive oil and then grilled. Perfect combination on a hot summer day. The dressing is awesome! I used prepared angel hair slaw mix, toasted the ramen and nuts in a little butter and kept them on the side until time to serve. It was a big hit! Thanks for sharing~
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 31, 2009
I've had something similar with almonds, but tried this and liked the cashews, either nut is a good choice. I also heated up the oil and sugar so that the sugar would dissolve.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 27, 2009
I cut the oil a little bit and used chow mein noodles instead of ramen and it was excellent.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 22, 2009
Delicious! I cut the oil in half and subbed Splenda for the sugar, and it still tasted great! Like other reviewers, I'd advise letting the salad sit so that the dressing can soak into the cabbage. You can also use slivered almonds instead of cashews, if you prefer. Great!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 22, 2009
Mmm....i just made this to go with meatloaf sandwiches last nite. It was really good. I let it soak for about 30 minutes before serving so the dressing would absorb into the cabbage
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Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 14, 2009
This was fantastic. My family and friends could not stop talking about it or eating it. I did toast the ramen and cashews in a light coating of butter. Wow, what flavor.
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Cooking Level: Intermediate

Living In: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 14, 2009
Wonderful recipe! I added a little fresh ginger to the dressing which was fantastic. I definitely recommend toasting the ramen in a tiny bit of butter first. It takes away the just out of the package flavor that the ramen noodles have.
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Cooking Level: Intermediate

Living In: Burbank, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 13, 2009
Good....I hate to say it...but may actually totally omit the ramen noodles next time (hubby didnt care for that part of the slaw)...I added sliced almonds instead of the cashews, a bunch of small broccoli floretts...reduced the oil to 5 tablspns of evoo, reduced the sugar by half and added a splash of sesame oil to the dressing as well. I also doubled the slaw to 2 pks. and did not double the dressing as it was plenty for 2 pks of slaw. The dressing was excellent, slaw was good, almonds were toasted and crunchy....noodles were not a hit. I also agree with another reviewer and that assembly is key so as not to "sog" out this slaw. Nice Asian flavors, will make again, just w/o the noodles. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2009
Loved this! Made as written except I shredded my own cabbage instead of buying bagged cold slaw. I had everything seperated and tossed right before I served. Loved the cashews
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 8, 2009
My guests beg for this salad. I have learned that when you dress it is key. Too early and it swims. Too late and it doesn't have time to blend. About 30 minutes prior to eating seems about ideal. I also keep each item stored seperately for use as a dinner side (dressing, toasted items, and slaw). This way it lasts longer as the dressed version gets soggy.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA
Living In: Carrollton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 4, 2009
Great salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 4, 2009
very good recipe! I added the oriental season packet because we like flavor in my family. The dressing has to be blended in the magic bullet or something similar to it or else it doesn't mix well!!!!
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