Reviewed: Nov. 23, 2008

Have made this recipe many times, and everyone loves it, even the kids!! I've discovered, though, that regular cabbage just doesn't do it! Must be Chinese cabbage.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shauna H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Yummy! I didn't have Napa Cabbage, which really makes this salad. I used romaine since I had it and it turned out great! I also baked my almonds and ramen noodles so I didn't have to stand in front of the stove turning them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

A friend I worked with brought this years ago, LOVED it. But she called it Stinky Salad. She moved and I never got the recipe. This is it!!! Love the flavor, the crunch & the texture. Brings back fond memories of myself and co-workers bringing dishes to work and enjoying each others food. It was a great way to bond with each other.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

Quite fast. I think the dressing needs less vinegar. I recommend making everything beforehand and storing in the refrigerator, so that the salad is chilled when served. Mine was too warm because I made it right before dinner. The coleslaw express bag of cabbage works very well and saved a lot of time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarabeara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2008

I would use more cabbage next time as it was a bit soggy for us. Nice flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kcj

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

With this recipe, I only needed half a cabbage. I threw in a large handful of matchstick carrots. When I made the dressing, I added garlic powder. Everything else I kept the same. I kept everything seperate and didn't cook the almonds/ramen/sesame seeds or add the dressing until right before dinner, just to keep it from getting soggy. Really, really good. And really not all that difficult to throw together. I'd make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

Bomb diggity!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Merrittorious

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

This was a yummy recipe. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cooking.in.MN

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Red Wing, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

Very good! I think next time I will use asian noodles instead of the ramen but keep the seasoning packet! Will make this one a lot! thanks for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dckitten

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

I would give this 10 stars if I could! I usually make a lot of changes to a dish, but this was perfect as is. The only thing I did differently was that I used half the packet of seasoning, since I tend to find pre-packaged Ramen too salty for me. This was so easy to throw together for dinner. I plan on making this often. Thanks for a GREAT recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2008

I wanted to make this a meal-in-a-salad. So I sauteed adobo seasoned sliced chicken breast in garlic and olive oil. I then tossed the red cabbage and onion in the pan just to knock the chill out. Browned the noodles with flax seeds. VERY YUMMY! Thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KeturahY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sjtaylor444

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Claire H.

Cooking Level: Beginning

Home Town: Rochester Hills, Michigan, USA

Living In: Lake Orion, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

avidreader

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sillyhp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

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. Update: Try serving the toasted ramen and nut mixture on the side and store the leftovers is a small covered container. This way, if there are left overs, the ramen mixture will still be crispy and ready to use the next day. Just make sure the ramen mix is completely cool before storing in the covered container. The only downside to this is, the ramen mix tastes pretty good by itself and makes for good snacking so it might get eaten if left unattended!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mzurovsk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

absolutely the best!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful