Reviewed: Jul. 7, 2008

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.

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tyoungberg

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

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.

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mike frogge

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Reviewed: Jul. 7, 2008

good

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rajib

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Reviewed: Jul. 4, 2008

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

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Mellie

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Reviewed: Jun. 30, 2008

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.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: May 25, 2008

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!

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ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: May 13, 2008

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!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Mar. 23, 2008

Incredibly good salad. Whole family loves it. We prepared it just as directed and it's perfect. We did take the advice of another reviewer and keep the topping separate until we actually eat the salad--this also allows for individual preferences. I don't agree that a coleslaw mix would be as good: the napa cabbage has a nice, mild flavor that combines perfectly with the dressing and crumbly topping. This salad is perfect for those who don't like the flavor of traditional cabbage.

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Michele

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Reviewed: Feb. 14, 2008

my family loves this! its very yummy & very similar to another recipe on this site but has less calories (napa cabbage noodle salad). only made two small changes: less noodles cuz there would have been waaaay too many. used about half a bag. second, i added more green onion than called for as i wanted more of the wonderful subtle green onions flavor. another thing i did was make more of the dressing as i am going to try it as a marinade for sea bass or such.

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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 31, 2008

This is a fantastic recipe! I make this all the time now and I have made a few changes based on my preferences. I do not fry the raman noodles with butter - instead I broil them in the oven (only to save the calories). I also often do not have green onions in the house so instead I'll use regular onions diced up very small. I have made this for many groups and they all love it!

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emohagen

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Reviewed: Jan. 27, 2008

Wonderfully light salad. I have made this dozens of times, always great!

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Nikki

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jan. 20, 2008

This is a great salad... especially in the summer! Also great with grilled or breaded chicken.

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Dec. 20, 2007

love it

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SUNKIST4338

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Reviewed: Nov. 3, 2007

My friends BEG me to make this salad. The adjustments I made are to use 1/4 cup sesame seeds instead of 1/2 cup, and a bag of shredded cabbage. Keep all ingredients separate until ready to eat otherwise the cabbage and crunchy mix get soggy. This salad doesn't last leftover.

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ripley17

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

yumm! this was so authentic tasting I thought! I cant wait to have it again! I added cut up chunks of left over chicken breast!! it was great!

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Shabbos Queen

Cooking Level: Intermediate

Home Town: Amsterdam, New York, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 16, 2007

A versatile and simple recipe. Like others stated browing the toppings in 2 Tbsp butter is sufficent. Since I do not care for the additives in the ramen season packet I simply added S&P to taste. The nuts once roasted are flavorful in their true state. I use seasoned rice wine vinegar for the dressing which for my preference enhances the flavor more. I also find keeping the dressing completly seperate from the salad is best. This allows others a choice on the quantiey of dressing they prefer, as well as no soggy leftovers. I would recommend everyone to try this.

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Tummy Yummy

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Sep. 23, 2007

very tasty...but I made some changes: I'm vegetarian so I left out the chicken packet and used an equal amount of veggie bouillon instead. I also used only 2 T butter to brown the noodles--this seemed like plenty. Finally, I used 1 T brown sugar instead of the white sugar that was called for as it seemed like it would be too much for my tastes. Yum!

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lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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Reviewed: Sep. 22, 2007

This is my favorite salad. I make it all the time. I often make it with regular cabbage and it's still great. I'm a big vinegar fan, so I often double the vinegar. I also prefer using 1/2 apple juice and 1/2 extra virgin olive oil for the oil. One final thing I do differently sometimes is use double the ramen noodles. These will soak up the dressing, so if I do this I add some extra oil/vinger/(apple juice).

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Graphix01

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Reviewed: Sep. 22, 2007

My family loved it

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claudia

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

This is an excellent recipe! I also grated carrots into it. I did not put the dressing on until right before serving. I had my supper club over and it was ahuge hit! I also tossed some toasted sesame seeds on top.

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Chinese Napa Cabbage Salad

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