I have add several versions of this salad and like the simplicity of this one.

I love this recipe! It is GREAT followed exactly as is, but I also think the cabbage and toasted ramen/almond/sesame mixture would be a great base for any Asian-style dressing, especially a peanut or a wasabi one. I'm going to make this again, both with the variations and with the classical dressing!

This was mediocre. The sesame oil flavor seemed to dominate the whole dish, which was not very appetizing. I used a bag of cole slaw mix instead of the cabbage as another reviewer suggested and added sunflower seeds instead of the almonds. I would cut way back on the sesame oil (maybe only add a tsp. or so) and add chopped pears to this if I made it again. I think the fruit would compliment the strong flavor of the dressing.

I guess it's just us but my husband and I did not care for this salad at all. It was very easy to make which was great but there was way too many sesame seeds in it which in my opinion, overpowered the rest of the salad. If I were to try making it again, I would definitely cut down on the sesame seeds.

I loved this salad. I served it as a side dish for Teriyaki Steak. I see that lots of folks don't care for it the next day. I on the other hand liked it very much the next day. It wilted and took on the texture of Kim Chi so I added some Korean peppers to it. I thought it was very good. This recipe is a keeper for sure!

Nice. I halved the recipe, skipped the seasoning packet, and added a little fresh grated ginger to the dressing to add more asian flavor. I took some for lunch the next day and added in a few pieces of roasted chicken. The noodles still had a little crunch left in them and had that bottom of the bowl goodness! I will definitely make this again.

I love the idea of toasting the noodles! It made it all the more better! I used sunflower seeds since I was out of the others, but I'm looking forward to trying it with the almonds and seasme seeds. I didn't use nearly as much seasame oil as the recipe called for--that would be way too much in my opinion since it's such a flavorful oil. I used about two drops--which was plenty. Otherwise, I thought the dressing was perfect. Also, I used a small head of cabbage--and that was just right. A large head would have been too much.

absolutely the best!!

The basic formula of this recipe was good, but I spruced it up quite a bit from the original (which is why I only gave it 3 stars). I absolutely loved the concept of flavors that this recipe involved, but it seemed like it was missing a few thing. Namely, meat and spices. There is no way that anyone in my household is eating a meat-free dinner, so I browned some ground chicken in advance, then toasted the ramen noodles, sesame seeds & almonds and added the ground chicken to the mixture. I cooked the ground chicken with a little soy sauce, garlic powder, 5-spice powder, and chili oil. I used the pre-made coleslaw mixture, and added about a cup of the mixture in with the chicken/almond/sesame seed/ramen and cooked for approximately 5 minutes to soften slightly. As far as the dressing, the recipe definitely doesn't call for enough (as nearly everyone else had mentioned), so I doubled the recipe, and also added garlic powder, ginger, and a touch of chili oil. I served the mixture on a bed of baby spinach mixed with the remaining raw coleslaw mix. Everyone loved this dinner!! I especially loved the crunch that came from the almonds and ramen noodles. Great basic recipe--I'm eating the leftovers now!

this recipe is a delicous surprise. I tryed it at a comapny picnic this weekend. I was referred to the website/recipe. I thought it was coleslaw and to my surprise it was this recipe - awesome awesome awesome. This will be what I make for the next get togther I go to.

my family has been making this for years didnt know it had a name the only thing we do differant is leave out the noddles.

good

This is simple and delicious. It's great with a summer picnic or barbecue.

Liked this alot. I did need more cabbage though as there is way too much dressing. So I will either cut back on the dressing or add more vegetable. But it did disappear at the gathering. I had to use bagged coleslaw mix as that is all the store had.

Have made this several times over the last couple years, and everyone loves it. I'm not really a cabbage fan, but I really like the napa cabbage in this. I do use EVOO and a small amount of toasted sesame oil in place of plain vegetable oil. My only complaint is that it just doesn't keep well ... needs to be mixed together just before serving, and you may as well finish it up and not count on leftovers!

If I followed the recipe exactly, I could feel comfortable giving it 5 stars. But, I didn't, so I won't. I used plain cabbage, no almonds, no green onions, and added shredded carrots. The salad was a hit, we took to a potluck outdoor wedding and didn't bring home any leftovers. My husband has asked me to make the dressing for this on all our salads!

Very good! Very tasty! Quite different! I use red wine vinegar and usually make a little extra dressing. I find it has more flavor with more dressing. I use 2 packages of ramen noodles with both seasoning packets. We like lots of crunch. I usually mix dressing with cabbage and scallions and refrigerate for a few hrs. It doesnt get soggy but allows time for the flavors to absorb. I also dont use butter but a little olive oil instead. I keep the toasted mixture in a bowl and we add as we eat. Usually keeps fine for a few days as long as you dont put toasted mixture in salad. Have made it a main dish by adding browned cubed chicken. Very good that way too.