Reviewed: Jul. 29, 2004

I loved this salad but don't like the fact you can't keep the leftovers. The noodles get pretty gross after only a short time. For a crowd, it's a winner though!!

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Jun. 22, 2004

IMPORTANT NOTE: You must serve this salad the same day that you make it. I made it a day ahead and the dressing wilts the cabbage down to mush!

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ARG28210

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 9, 2004

Pretty good but eat right away or the dressing will make everything soggy.

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JENN_77

Cooking Level: Expert

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Reviewed: Jun. 7, 2004

I have made this several time for potlucks and it is always a hit. To add color, I use some shredded red cabbage, bok choy and a bit of grated carrot, which make a lovely presentation. For my own family, I have thrown in chicken for a great meal. This recipe is a keeper!

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MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jun. 3, 2004

The sauce was good - the ramien noodles kinda freaked me out because they're very salty and high in cholestrol. Not something I'd make again.

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: May 19, 2004

Excellent!! Quick and tasty. Next time I will try to prepare a lower fat version by reducing the butter and oil.

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Meg from Ottawa

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Reviewed: May 3, 2004

OK. I have had other recipes similar to this so this was nothing special. It was very quick to assemble, and it is healthy! I would make it again.

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JK

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Reviewed: Apr. 27, 2004

Thanks for sharing this recipe. I loved it so much I now automatically make it with two bags of chopped cabbage from the store because we love this recipe. It's good with chicken breasts and egg rolls if you have a large crowd to feed.

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JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 13, 2004

A fellow co-worker brought this in for an Easter potluck and got rave reviews. I, of course, misplaced the recipe and had to browse this site, and OF COURSE, found it here! It was pretty darn close and pretty darn tasty too! I used half a head of cabbage *which I tend not to like* and only one pkg of ramen noodles. Who would have thought uncooked ramen noodles would be any good? I had beef flavoured Mr. Noodle, so I only sprinkled a bit on it, so it wasn't too salty or MSG'y like another viewer had mentioned. I will definately use this for further parties and dinners at home. EASY AND DELICIOUS! A little soggy on day two, but still.. VERYYYY Good! Thanks

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: Mar. 29, 2004

Alright . . I've seen a few different versions of this salad and this by far is THE BEST!! Thank you Kay. Less sugar and sesame oil is the key. Most recipes have double the sugar and it's too much. The sesame oil adds such a complimenting taste. By the way, two things. You don't have to have the sesame seeds - they are a little pricey and you can use any kind of ramen noodles you'd like. I use the oriental flavored. TWO THUMBS UP!

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ande16

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Carmel, Indiana, USA

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Reviewed: Mar. 28, 2004

I eat this all the night I make it - alone! It is that good - I keep going back for one more bowl.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 4, 2004

Amazing! I would just cut down a little on both the butter and the oil in the dressing, and add an extra spoonful of soy sauce. It was a huge hit, and we'll certainly be making it often.

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MONASMITH

Cooking Level: Expert

Home Town: São Paulo, São Paulo, Brazil

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Reviewed: Feb. 2, 2004

The dressing for this salad is first rate -- light and flavorful! My husband doesn't like cabbage, so I used mixed salad greens, added sliced, cooked chicken, 1/2 cup of shredded carrots per salad and some mandarin oranges, and left out the onions and the sesame seeds. I've substituted both chow mein noodles and fried rice noodles for the ramen noodles with good results. So you can substantially alter the salad itself but still get good results with this wonderful dressing.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Jan. 15, 2004

This recipe was SO yummy. I made it as a side dish with chicken terriyaki, but I think we ate more of it then we did the terriyaki. My husband had fourth! I will certainly keep this recipe and will make it again soon.

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IMCOOT

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Reviewed: Jan. 3, 2004

The whole family loved this. It was very tangy and flavorful. Jen

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JENPENDUBEDEN

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Reviewed: Oct. 22, 2003

Overall, this is very good. I browned some chicken breast and added it to the noodles, sesame seeds, and almonds in the skillet. There didn't see to be enough dressing for the amount of cabbage I had. (And it was only about 3/4 of the large head...) I added a tablespoon of sesame oil to the dressing. I did not add the dressing to the whole bowl of cabbage and tossed only the amount needed for the meal. I am storing the rest of the chicken/noodles/nuts and the cabbage and the dressing all separately for left overs tomorrow. I love this type of salsd and will continue to try other recipes in order to find the one that best suits our tastes.

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Oct. 21, 2003

I really LOVED this salad, but unfortunately I could never eat it again. If you get headaches from MSG, beware!! Those ramen seasonings straight are bad undiluted!! I used a bag of coleslaw mix instead of shredding a head of cabbage, and I added a few extra drops of soy sauce to the dressing b/c all I could taste was the rice vinegar. I also stored everything seperately like suggested, and it did keep for a few days.

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medicwifey

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 15, 2003

Two Words: So Good. Family loved it, and fought for the left-overs = )

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MYLITTLEBELLA

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Reviewed: Sep. 13, 2003

This salad is very easy to make, especially if you have a food processer that will shred the cabbage. It only took a few minutes and it was absolutely yummy! I recommend not adding the ramen mixture until the very last minute or the ramen noodles will soften.

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EMU3

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 19, 2003

My mom makes this with cashews, not almonds & it is THE BEST SUMMER RECIPE EVER!! It's wild how the different ingredients combine to make such a unique & flavorful dish, like other reviews, you can't tell it's raw cabbage, it's just crunchy. Reminds me of the Lettuce Wrap appetizers you get at PF Chang's.

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ROBYN D

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Chinese Napa Cabbage Salad

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