Reviewed: Nov. 15, 2011

Great quick salad. A favorite for potlucks. I use 1/4 cup oil and the creamy chicken Ramen noodle package.

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Reviewer:

Elle

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Cooking Level: Expert

Reviewed: May 24, 2011

Tasty, crunchy salad that has good flavor. I made with green cabbage and purple cabbage as that is what I had on hand. Thanks Angie for sharing.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 23, 2011

there are many varieties of this salad and this one is the BEST!

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Reviewer:

Nikki

Reviewed: Jan. 15, 2011

I only used about half the amount of oil recommended and also added the spice pack from the Ramen noodles. I tasted and added more vinegar and sugar until it tasted just the way I wanted. I wait until serving time to add the almonds, sesame seeds, and Ramen noodles as I like them to be crunchy. It was a hit at a family get together and I will be making it again and again.

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Reviewer:

wyrosjf

Reviewed: Jul. 10, 2010

I love this salad. I toasted the broken ramen, almonds and sunflower seeds before adding to the salad. It doesn't keep very well and becomes soggy so keep the dressing and salad ingredients separate until ready to serve.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Feb. 26, 2010

Great! I used broccoli shredded instead and it is great! I LOVE the crunch! I also put the ramen chicken flavor packet into the dressing. Highly recommend!!!

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Reviewer:

mldally

Reviewed: Jan. 11, 2010

This is so good--and so easy! I omitted the almonds and added some diced celery. I used the oriental flavored Ramen and threw the seasoning packet into the dressing too! YUM! A keeper! Thanks Angie

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Reviewer:

jespe

Cooking Level: Intermediate

Reviewed: Aug. 26, 2009

We love this!!! Great flavor and will surely make it again! Thanks.

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Reviewer:

SUZANNE43

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Reviewed: Aug. 7, 2009

I've been making this salad for years! I do put the seasoning packet in the dressing and I use equal parts oil and vinegar, sometimes 1/4 cup, sometimes 1/3 depending on how much cabbage I have. A great summer side dish!

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