Reviewed: Jun. 6, 2003

This is excellent. It's the only cabbage-ramen salad recipe I use. I add chunks of grilled or poached chicken breast.

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Sparkkl

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Apr. 17, 2003

I've had this before using peanuts instead of almonds. This is fantastic. I love the many flavors and textures. Yummm.

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CRYSK_68

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Reviewed: Mar. 26, 2003

This recipe was absolutely yummy. I didn't change a thing, and it came out perfect! Everyone had seconds .. I had thirds! Thanks.

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LEAH NICOLLE

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 22, 2003

Yum. Makes a good "lite" dinner. My husband dislikes cabbage, but loved this dish. He was surprised when I told his it was cabbage - he thought it was lettuce.

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AMYFRENCH

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Reviewed: Jan. 11, 2003

Great salad. Have made tons of times. I make dressing and the nut topping, then chop and bag the veggies (Napa and green onions)and put all in fridge. When I am ready just toss all together. Can do up to 2 days ahead. Sometimes I make half recipe and do the rest the next day or the day after. Very user friendly recipe and always gets rave reviews.

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Cook Pod

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 12, 2002

Though I haven't had this for almost a year, I remember it being extremely tasty and a big hit with picky eaters in my family....

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ASTRIDICA9

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Reviewed: Nov. 18, 2002

Very good! Next time I'll add some carrots, broccoli, and chicken. Take the advice of another reply and store the dressing seperate from the cabbage because it is soggy the next day.

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cmcguckin

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Reviewed: Nov. 9, 2002

Everyone in the family loved this! Even the picky ones.

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jmh

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Reviewed: Sep. 19, 2002

Really, this recipe is almost like "asian salad" also found on this site (just a little less sugar and less ramen noodles). Still, VERY GOOD! I like to use a package and a half of the pre-shredded coleslaw mix, it gives you the same results but less time is spent on chopping. In addition, to make this one "different " from the other recipe, I used cashews in place of blanched almonds...I just tossed them in when I mixed in the sauce. I'm keeping this one just in case I ever lose my copy of the receipe for Asian Salad.

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DREGINEK

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Reviewed: Jul. 25, 2002

Actually, this is a recipe I've had in my arsenal for several years now. I was fresh out of college and went to a fellow alumus' grad party and his mom served this refreshing salad. I demanded the recipe before I left and good thing, too, I haven't seen the alum since the party-- thanks, Mrs. Levine! After browsing the allrecipe.com site and finding it here, I just needed to chime in with praise. MAKE IT -- it's a crowd pleaser EVERY time!!

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NICOLEBUFF

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Reviewed: Jul. 8, 2002

Thank you, I have been looking for this salad ever since I tasted it at a potluck. We loved it!Mignonne

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MINGFBA

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Reviewed: Apr. 15, 2002

This was wonderful! I even liked the dressing and I usually prefer to make my own. Throw in some sliced chicken breasts and as another rater suggested, you have a main dish for those hot summer days. No almonds? Use dry roasted peanuts. You could even add some shreaded carrots for color. This is a very versatile, easy,fast & delicious recipe. Thanks!

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SGARLOW

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Nov. 24, 2001

I love the tangy dressing. This was great!

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SUSAN JARRETT

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Reviewed: Jun. 28, 2001

This was wonderful!! Never have I enjoyed a salad as much as this, my Mum and I nibbled at the leftovers till the bowl was empty. Even my stepDad liked it and he doesn't like "new" foods!! My daughter, who doesn't like cabbage liked it too. Thanks for this recipe.

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MICHIYO

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Jan. 16, 2001

This was excellent! To make it as an entire meal, I sauteed boneless, skinless chicken breast in a little all purpose seasoning and oil and diced up the chicken adding it to the salad. My husband loved this!

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Lisa W

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Reviewed: Sep. 7, 2000

I took this to a pockluck and even the men raved about it. Thanks for printing it.

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DOTTIENOZ

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Reviewed: Jun. 20, 2000

This salad is phenomenal! My mom made it for me the first time. I don't like cabbage, so thought I wouldn't like this. Boy, was I wrong! I could have eaten the whole bowl! I made my mom fix it for me several times while home visiting - and it was also the big hit with any guests who lucked out and were present for dinner with this fabulous salad on the side. It does take a bit of work - but it's worth it! Plan to eat the whole salad in one sitting, as it's not so great the next day when the crunchies have gone stale. If it's too much for one sitting, make the salad and split it into two before adding the top ramen and almonds. Put the extra toppings in an airtight container for the next day. Do the same with half the dressing. Trust me - this is as good as the chinese salads you get in a restaurant! Kudos to the chef who shared this with the rest of us!!!

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