Reviewed: Oct. 1, 2009

Very good and REALLY quick. I also used the packaged 'slaw' (2 bags to double) and it took me approx 10 minutes. I doubled the recipe and took it to a picnic. The noodles stayed crunchy for about 4 hours. It was perfect!

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Lisa

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Reviewed: May 6, 2009

Great with babyback ribs and potato salad

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Dec. 2, 2008

I make this salad for potlucks or family functions. It's great! Everyone loves it :) However, it must be eaten the first day because like any salad, it gets soggy.

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Tiffany

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Reviewed: Sep. 9, 2008

I've made this 5 times this summer, so easy & so good! I use a bag of shredded coleslaw mix to be quicker. Everyone loves it & it's not as salty or high in sugar as several other recipes for this salad. Cheaper too w/o the cashews. I bought the sesame oil, pre-toasted sesame seeds & rice vinegar for 1/2 of the cost of my grocery store, by going to a local asian market.

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ROBYN D

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Reviewed: Jul. 23, 2008

I didn't find it too appetizing. Sure, it was easy to make though. A little on the sweet side, I'd say. I had cooked broccoli and didn't know what to do with it, so I searched for a sesame dressing to eat it with. However, after making this dressing and trying it, I realised that I'd much rather have my brocolli in a vinaigrette - 2 tbsp olive oil, 1 to 1.5 tbsp balsamic vinegar, 1 to 1.5 tsp soy sauce.

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Naomi

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Reviewed: Jul. 12, 2008

Awesome! I have made this multiple times and it is always a hit with everyone.

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jordant

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Reviewed: Jul. 7, 2008

I have made this recipe several times and it is always a hit. I use less margarine to brown the noodles and then I drain them on a few paper towels. That process absorbs quite a bit of the fat and also makes for crispier noodles. I've also used plain white vinegar if that's all I have and the dressing still taste great. Like some other reviewers, I keep the dressing, noodle mix and cabbage separate until ready to serve.

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CELIECANCOOK

Cooking Level: Expert

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Reviewed: May 18, 2008

This is a staple at all family gatherings, only we use coleslaw mix in place of the carrots & cabbage, and cashews or sunflower nuts in place of the sesame seeds. We actually like it better the next day even though the noodles get soft.

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gingergargoyle

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Reviewed: May 3, 2008

This is our favorite recipe!!! It is SO good and tasty. We also add sliced almonds and little chunks of chicken!!! Thanks!!!

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AL Panko

Cooking Level: Expert

Home Town: Lacey, Washington, USA

Living In: Georgetown, Idaho, USA

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Reviewed: Mar. 25, 2008

it tastes even better the next day!!!

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Derek

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2007

I have tasted so many variations of this popular salad. I had very high hopes for this one, but I was unable to get the sesame oil (the kicker ingredient!) I threw in a little bottled sesame salad dressing and it turned out okay. Not fabulous. I will try again with the sesame oil and hope it turns out better.

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Sep. 12, 2007

I really enjoyed this today for lunch. I omitted the sugar and added a few splashes of soy sauce. Cabbage is now considered one of the top ten healthiest foods, so I was very pleased that I could incorporate this into my diet so deliciously. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 13, 2007

Hi, I make this salad but my recipe is for a large group of people. It calls for a head of cabbage. It also has toasted slivered almonds. I make ahead but add the almonds, sesame seeds, and ramien noodles just before serving. You are rignt, everyone loves it and asks for the recipe.

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Karen

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Reviewed: May 20, 2007

v. good! my husband won't try it though, b/c he says it smells too vinegary. me, i can sip vinegar, so this was really up my alley. perfect for a summer sunday like today. (a few hours later) i decided this salad was a little sweet! ended up adding more vinegar, and will possibly go back and add some green onions.

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adevivi

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Reviewed: Apr. 28, 2007

This recipe is very simple and tastes great. I was looking for a quick cabbage side dish, and this worked! I didn't have carrots, and substituted white vinegar and reg. vegetable oil. I also mixed some canned tuna into my portion to make a healthy salad, and it was delicious.

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katemg

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Reviewed: Apr. 28, 2007

This was very good! Took it to Easter Sunday dinner and everyone loved it!

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Dec. 30, 2006

This was good, I made it to accompany some Terriyaki Chicken and some steamed rice. I think next time I will use coleslaw mix and let the veggies marinate for a little while.

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CSYJNAMOM

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Louisville, Ohio, USA

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Reviewed: Sep. 11, 2006

Very tasty...I added some sliced almonds & grilled chicken strips too & it made a meal!!

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slrichardson

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Reviewed: Jul. 28, 2006

I loved this recipe. It has a delicious taste. I bought already shredded Broccoli instead of the cabbage and added alittle more rice vinegar for a sweeter taste. I also added sunflower seeds.

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RED61051

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dyer, Indiana, USA

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Reviewed: May 19, 2006

Just okay for me. The dressing was sort of bland. I added cooked shrimp and served it as a main dish. I like sweet and crunchy salad from this site much better.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Chinese Cabbage Salad

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