Reviewed: Aug. 16, 2008

This is awesome!! Everyone always goes back for seconds.

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Miranda

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Made this for a gathering and everyone loved it. Really easy to make and tastes like it took a lot more effort.

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Maria A.

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Reviewed: Aug. 7, 2008

Awesome salad! Dont skimp on the cashews. To brown, saute them with the ramen on the stove. we make it with home made fried rice. Delicious!

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Danah

Cooking Level: Intermediate

Living In: Fairhope, Alabama, USA

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Reviewed: Aug. 6, 2008

! I followed it and it was vinegary and oily.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Aug. 4, 2008

This is very delicious. People ask me for this recipe a lot. YUM! I add an extra pack of ramen noodles though!

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thewillmanns

Cooking Level: Expert

Home Town: Callahan, Florida, USA

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Reviewed: Jul. 21, 2008

I've made several variations of this salad, and this one was the best. I had so many compliments. The only change I made to this recipe was an idea I got from a previous reviewer, and that is: Before toasting the crushed noodles and cashews, spray them with spray butter and sprinkle the seasoning packet from the ramen noodles over top. It adds flavor and is an easy step to incorporate. Thank you for sharing this wonderful recipe!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Jul. 19, 2008

Very nice change of pace for a salad. The only changes I made was I used 1/4 cup sugar, then sweetened to taste with honey. I used the Oriental flavor Ramen noodles and used the spice packet in the salad dressing. I also added a can of mandarin oranges (with juice drained) to the salad. VERY GOOD!

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kriscan

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

I made the recipe for a quick, light dinner on a warm summer day and I have made it almost every week since. My husband and I love it. I make a little extra dressing and bake it with chicken, which I then cut into cubes for a more complete meal for my husband.

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BFLY1178

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Reviewed: Jul. 8, 2008

I have the pickiest family ever and they love this recipe. I have made it 6 times in the last 4 weeks and took it to a pot luck as well. Everyone has loved it.

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hoctelss

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Norwalk, Iowa, USA

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Reviewed: Jul. 7, 2008

Very good! Used 3 tsp of Splenda instead of sugar and substitued Rice vinegar. Also added grilled chicken and mandarin oranges

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gingerbred88

Cooking Level: Expert

Living In: Pasadena, California, USA

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Reviewed: Jul. 7, 2008

I didn't really like it. I only used 1 tablespoon of sugar, but I still thought it too sweet. Thanks anyway!

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Jul. 3, 2008

I used two packages of ramen noodles without seasoning, substituted sunflower seeds for cashews. It was a bit hit at my family BBQ!

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michcook

Cooking Level: Expert

Home Town: Troy, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Jul. 2, 2008

Made it as written. I would use a few less cashews, but otherwise, it's great. Thanks!

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Janelle M

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Reviewed: Jun. 29, 2008

We loved this salad. Next time I will not add so much sugar. It was just a little too sweet.

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STARNIGHT

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jun. 22, 2008

Delicious! I used almonds instead of cashews (I didn't have them) and I added about a teaspoon of sesame oil. I also didn't have time to toast the noodles, but it was still great.

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Reviewed: Jun. 20, 2008

Delish! I added the soup packet mix and didn't add the nuts. Recipe was outstanding!

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trrk

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

This salad is pretty good, kids didn't like it but adults did. I browned the noodles in a skillet, so I didn't have to turn on the oven, and added almonds instead of cashews (didn't have any).

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