Reviewed: Feb. 29, 2012

Really good salad, I cut my own green cabbage, and added shreaded chicken. YUMMY

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Reviewer:

bonbon

Cooking Level: Expert

Home Town: Ojai, California, USA

Reviewed: Feb. 25, 2012

Delicious! The store was sold out of broccoli slaw, so I used angel hair shredded cabbage and threw in lots of shredded carrots. Excellent! I also cut out the 1/2 c of oil and just used about 2 t of sesame oil. I followed other's advice and subbed rice vinegar for red wine vinegar and heated Morningstar Farms Veggie Chicken Patties, sliced them and threw them on top of each serving. Fantastic recipe! Thanks for sharing!

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Reviewer:

Meagan

Cooking Level: Expert

Reviewed: Feb. 20, 2012

my new favorite salad! i personally leave out the seeds and normally use yellow onions or whatever i have on hand. DO NOT sub for the red wine vinegar - it makes the dressing! i like to add the noodles after chilling the veggies with the dressing for a while so the noodles are not completely saturated with the dressing. i also add the almonds when serving in order to keep them crunchy.

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Reviewer:

deetergirl

Cooking Level: Expert

Living In: Nappanee, Indiana, USA

Reviewed: Feb. 5, 2012

I like it a lot, but the rest of the family not too crazy about it.

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Reviewer:

poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Nov. 19, 2011

just what i wanted

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Reviewer:

sweet momma

Reviewed: Oct. 15, 2011

Very good! The package of broccoli slaw was only 12 oz. I adjusted accordingly except for the ramen. I omitted the salt (it was still a bit salty for me), used only 2 oz. of slivered almonds, and replaced the sesame seeds with sunflower seeds. Next time I will reduce the oil as well. 1/4 c. for the 12 oz. slaw mix or 1/3 cup for 16 oz. However, the title should be Chinese Broccoli Salad as there is very little cabbage in it. Thanks for sharing.

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Reviewer:

kssonrisa

Cooking Level: Expert

Reviewed: Oct. 6, 2011

I used half of the oil, delicious!

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Reviewer:

onederfly

Reviewed: Oct. 5, 2011

Amazing salad - Like all I tweaked a little too. Used dry roasted peanuts and toasted along with the ramen noodles in a skillet with about 1/2 teaspoon sesame oil and sprayed with cooking spray. Also added about a teaspoon of rice vinegar, no onion (didn't have) and finally I added 1 tablespoon each soy sauce and sesame oil to the dressing (reduced veg oil) . Needs prettier name - Oriental Brocoli Salad perhaps. This is a keeper.

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Reviewer:

Mary Lynn

Reviewed: Oct. 1, 2011

Excellent dish, so easy and inexpensive. Skipped the slivered almonds, uses 1/4 cup of butter flavored grape seed oil instead of vegetable. A little sweet for me so next time probably only use 1 tbs. sugar.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 1, 2011

I make this a lot and I always toast the Ramen noodles along with the almonds and sesame seeds. It makes them crispier and it doesn't take any longer. I also add a little soy sauce to the dressing.

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