Reviewed: Mar. 27, 2012

Very tasty - great blend of flavors. I made a vegan version using Earth Balance instead of dairy butter and meat-free ramen noodles . I also used agave instead of sugar.

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Reviewer:

garyloewenthal

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Mar. 8, 2012

As written this salad just isn't that great. It needs more to it. The dressing is good though

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Reviewer:

sweetseeker

Reviewed: Feb. 22, 2012

Thank you for your version of this popular recipe. It is simpler and much better! The other recipes use too much sugar and oil. It's just not necessary, especially for those trying to eat healthy. The rice vinegar and sesame oil are also add wonderful flavor, much better than vegetable oil and white vinegar. You also skip the part about baking the noodles, nuts and seeds in the oven. I'm all for making good recipes less complicated. You have accomplished that!

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Reviewer:

JUNEC

Reviewed: Feb. 19, 2012

I made this tonight with two teeny changes - I toasted cashews along with the almonds, because the package I bought had both, and I doubled the recipe because I had a lot of cabbage to use up - and it turned out fantastic! A beautiful and delicious salad, very much enjoyed by my roomates and very picky boyfriend. Highly recommended!

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Reviewer:

sharonelizabeth82

Reviewed: Jan. 28, 2012

I have made similar recipes before, so I just glanced at the recipe before making this. It wasn't until I went to prepare it that I noticed that you are to use the seasoning packet from the ramen. I eliminated that step and made it otherwise to directions and it was delicious. So don't be afraid to leave that icky flavor packet out, just crumble up the ramen raw and put it in the salad.

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Reviewer:

MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Jan. 21, 2012

One of the best Chinese salad I've tasted! I added cooked chicken pieces to make it a complete meal.The toasted, buttery ramen made all the difference.

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Reviewer:

lizziegirl

Reviewed: Jan. 4, 2012

My whole family loved this. I served with lettace wraps for a healthy dinner. I too used packaged slaw mis to make it easier and the carrots in it add a little something. Of couse my daughter loved this (she is my picky eater) as she has been begging me to make this salad for months.

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Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Jan. 1, 2012

Exactly what is says: excellent way to use up cabbage. My family likes the flavor balance, though I use evaporated cane juice instead of sugar.

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Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Nov. 19, 2011

Delicious! I changed two things -- I cut back on the oil to 1/4 cup, and I added a splash of sriracha sauce to the dressing. Thanks!

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Reviewer:

BILLANLO

Reviewed: Nov. 4, 2011

I have to be honest, this sounded like every bad food nightmare I've ever had. Ramen noodles crushed up in cabbage? But it was SO good - I couldn't stop eating it. Key to the recipe's success (I thought) was toasting a generous 1/2 cup of sesame seeds and another of almonds with the crushed noodles. I'm going to go eat some more. NOW.

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