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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Reviewed: Jul. 29, 2007

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.

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vermontgal8

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

Loved this recipe! I served this at a dinner and received rave reviews. I used oriental flavored ramen noodles and I couldn't find rice wine vinegar, so I just used rice vinger.

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Kary

Cooking Level: Expert

Home Town: Newark, Arkansas, USA

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Reviewed: Jul. 18, 2007

At a family reunion my cousin's wife fixed this and everyone loved it. Since she passed away we have kept this dish going in her memory. My kids even love it and they are picky !!! I like the easiness of making it.

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CARLA1949

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jul. 17, 2007

Wow! This is an addicting recipe. I substituted pine nuts instead of the almonds. YUM! Definitely will be making this again soon.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Jun. 6, 2007

This is a great recipe. I used 2 packages of ramen noodles with both seasoning packets. I only used 2 tablespoons of butter and it was plenty. I added about 1/4 cup of chopped cilantro and it was a great addition. I love the dressing. Thanks for a keeper!

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luv2cook

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: May 28, 2007

This is the best dressing recipe I've found for this salad. Sometimes I add crushed garlic for variety.

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Ann

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Reviewed: May 14, 2007

LOVE this recipe! Its such a nice change from typical salads. I added shredded carrots and extra scallions... YUMMY! I make it ahead of time and let it sit in the fridge to stay cool, then pour on the dressing right before you're ready to eat so the cabbage keeps its crunch! This one's a keeper for sure!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 30, 2007

This salad is delicious. Shred the napa and scallions very finely (and the carrot too if you want to add it as I do) and toss in a small amount of chopped cilantro (fresh coriander leaves) or watercress. You can prep it ahead of time, too: (1) brown the noodles/seeds/nuts/seasoning then hold at room temp under a paper towel (2) mix the dressing and keep seperate (3) and shred the veggies and keep in fridge. When ready to serve, simply toss all three components together - fabulous!

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therese of the bluegrass

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2007

I don't use the chicken packet, but its still super good!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 19, 2007

Very tasty. I followed the recipe exactly and also added some chicken. Don't add the dressing until you're ready to eat or it gets soggy.

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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Feb. 25, 2007

Always

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 14, 2007

I LOVE LOVE LOVE this salad! It's delicious! I add shredded carrots. Be sure to serve immediately after tossing because the noodles get soggy.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Jan. 21, 2007

HELP! I can't stop eating this salad... I'm completely addicted! Cabbage and ramen noodles have now become permanent items on my grocery list. For extra flavor (and crunch), I've started using 2 packages of the ramen noodles (including both of their seasoning packets). For convenience, I've substituted 1 package of shredded cole slaw mix in place of the head of cabbage. I've also substituted white distilled vinegar for the rice wine vinegar. For slightly fewer calories, I've toasted the noodles in the oven (at 350) for about 8-10 minutes instead of browning them in the butter (however, I must admit - everything's better with butter!). Try adding cooked shredded chicken for a more substantial dish. And I occasionally like to mix things up a bit and use the "oriental" flavored ramen noodles. Mmmm, writing about this salad makes me want to go make it right now!

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PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

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Reviewed: Dec. 21, 2006

This was heavenly, my whole family really enjoyed it.

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DQuinn

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Reviewed: Nov. 1, 2006

I think this recipe needs more sugar,I like it more when it has the sweet and sour taste too it. Also it is not good as leftovers.

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katlin

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Reviewed: Sep. 25, 2006

I can't help but to think I did something wrong. Everyone else gives this a five and Im thinking negitive five. Maybe I did something wrong or didn't do something right.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Sep. 24, 2006

The salad was good, not great. I used 1/2 a head of cabbage, but it actually turned out to be too much for the dressing as the dressing seemed to be very light. Next time, I'll increase the ingredients for the dressing. I also put mandarin oranges in the salad and i think thats what actually MADE the salad. Overall, good salad, but the dressing needs tweeking.

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ahiraf

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Reviewed: Sep. 23, 2006

My boyfriend hates creamy coleslaw, so I tried this recipe and it was a HIT! I added mandarin oranges, which were awesome with the sweet tangy dressing. Will make over and over, thanks :)

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