Reviewed: Jul. 6, 2005

My mom requested this salad, but she said it had a bit too much vinegar. I added an extra head of cabbage as well, as the other ingredients drowned the single head of cabbage. Overall, I loved the recipe, but my mom said it was still missing something.

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BIGSTEPH48

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 30, 2005

Fantastic! I use prepackaged - coleslaw - it saved time and was even better. It is a huge hit. Often I add chicken strips and mandarin oranges to make a meal out of it.

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COLORINE

Cooking Level: Intermediate

Home Town: Freeport, New York, USA

Living In: Bellmore, New York, USA

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Reviewed: Jun. 21, 2005

Very Good recipe. I didn't use sesame seeds or oil and instead of cider vinegar I used Italian dressing. It turned out very well and was impressed with the left overs. Will definitley make this again. Thank you!

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AMYYY

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Reviewed: May 25, 2005

Fabulous! Everyone who I've served this salad to loves it!

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CSWISHER

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Reviewed: May 6, 2005

This is pretty good. I don't think the ramen noodle mixture needs the seasoning packet added though, it takes away from the dressing and is way salty. I used regular cabbage and it turned out well too.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 20, 2005

This was an a great recipe. shared it with my sisters and they loved it too.

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GXROXY

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 28, 2005

So good!! A very light and delicious salad. I made it for a Chinese themed supper club and it was excellent. I also made it a 2nd time with a mushroom flavored ramen and it was equally good! Thanks!!

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ERINMARIE

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 16, 2005

Mmm. So good, but very salty. It may help if you can find low-sodium Ramen, because that's where all the salt comes from. Definitely do NOT put dressing on salad if you are going to save the leftovers. The dressing has an almost peanutty taste, by the way. I eat this as a meal.

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MHCCL

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Reviewed: Feb. 21, 2005

I liked this slightly better than another similar recipe I made. Very simple and quick to prepare when using bagged coleslaw mix. Husband loved the crunchiness of the salad.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 31, 2005

The flavor of this salad is just wonderful. I adjusted the recipe as following, though: toasted the seeds and almond slivers in a toaster oven without any butter; replaced the veg oil with light coconut oil; omitted the ramen noodles and flavoring altogether; added a splash of hot pepper-flavored oil; omitted sugar altogether. It was great!

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RPOVARCHUK

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Reviewed: Dec. 23, 2004

i didn't have the almonds. was very good. i was amazed how good it was. i was kinda iffy on making it, sounded weird to me. i had it with egg drop soup also from this website.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Nov. 23, 2004

I absolutely love this recipe!! It is so easy and so good. Although usually I don't use Napa Valley Cabbage, but rather shred some romaine lettuce and mix in shredded cabbage or coleslaw mix. I also buy a store bought Oriental Sesame dressing (Marzetti brand)-it is the best! I have this pretty often and also add some cubed, cooked chicken. The flavor of the noodle/sesame seed mixture is what really makes this salad taste so good.

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Akinom

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Reviewed: Nov. 14, 2004

This is so delicious! I’ve made it several times now. I haven’t made it with sesame seed yet (I’m too cheap to spend $5+ on sesame seeds), but it’s great anyways. I used 1 tablespoon of butter (don’t like it too buttery) and use only 3/4 of the seasoning packet (don’t like it too salty). I suggest buying the better ramen brand as you can tell the difference. It's always a hit at parties and I could finish the entire bowl myself!

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Moo

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Reviewed: Nov. 2, 2004

I couldn't put my fork down! I only used 1 tablespoon of butter...the ramen still browns just fine with a little cooking spray. I was able to cut the fat and calories almost in half just by using less butter! I didn't have rice vinegar, so I used cider vinegar and it still tasted great.

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 28, 2004

THIS SALAD WAS SO YUMMY. WE SERVERD IT WITH SWEET AND SOUR MEATBALLS ON THIS SITE. A COUPLE HOURS LATER I ATE THE REST OF IT. YOU CAN'T GET ENOUGH OF THIS SALAD. ONLY THING I WOULD SUGGEST IS THAT YOU REALLY CRUMBLE THE NOODLES GOOD OR YOU WILL HAVE TO BIG OF CHUNKS. AND I HALVED THE ALMONDS WITH SUNFLOWER SEEDS SINCE I HAD NO SESAME SEEDS.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 20, 2004

YUMMY! thanks for sharing!

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JENNHALES

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Reviewed: Oct. 14, 2004

Good, but not the best. Since all the indredients are of the same color a little red cabbage helps a ton. Also substitued cider vinegar for rice.

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 1, 2004

This is one of the better recipes for this delicious salad. I added a bit more vinegar as I found the dressing a bit too sweet. I also combined cashews and almonds which added to the crunchy texture. I made it for a potluck and brought home an empty bowl. Thanks Kay!

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SAMEENA74

Cooking Level: Intermediate

Home Town: West Bloomfield, Michigan, USA

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 28, 2004

This was pretty good, but I have had similar salads that I liked better. I definitely liked the tip of keeping the dressing separate so that leftovers aren't soggy.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Sep. 22, 2004

I loved it.

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lola

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Chinese Napa Cabbage Salad

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