Reviewed: Aug. 22, 2009

Fantastic salad! I also cut the oil in half and I used splenda instead of sugar but next time I will use 1/8th tsp. of stevia in place of the sugar. And there WILL be a next time. This one's a keeper!

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Gertie

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Reviewed: Aug. 14, 2008

I've made this salad twice now and I love it. Both times I only had red cabbage and I used olive oil instead of vegetable oil. First time, I forgot to toast the nuts, but it was still great. Second time I cut the oil in half and it was even better. Yum.

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Bon

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Reviewed: Jul. 4, 2008

Great idea for my summer cabbage. I actually like the contrast of soft noodles, crunchy veggies so I let the salad meld for an hour before serving (added some more sesame seeds and the almonds just before eating.) I used brown sugar, rice wine vinegar and some dark sesame oil to the dressing - as well as a dash of soy sauce to make it taste more Asian (not sure about amounts - a dash here and there.) Delicious!

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NHmama

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Reviewed: Jun. 27, 2008

Love this salad and so does everyone that I have made it for. I serve it as a main dish with chicken that I marinade in a Thai sauce and grill. I let the salad chill, slice the warm chicken and add it to the salad and toss. It gets rave reviews and everyone wants the leftovers and the recipe.

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Diana

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Reviewed: Jun. 19, 2008

I used the bagged coleslaw mix to save on time. I admit I burned the sesame seeds when roasting them-tried the oven first...much easier to do on the stove in a sm frying pan with a nonstick pan-same with the almonds I added too...The is definately a new family favorite. Thanks!

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DOLEHMOM

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

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Reviewed: Jun. 18, 2008

delicious. even better the next day.

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La

Cooking Level: Intermediate

Home Town: Hollandale, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Mar. 6, 2008

I'm sorry to say that my family found this salad disappointing... and that's a shame because it has so much going for it: lots of very appealing color, very nutritious ingredients, easy to prepare. But still, it just didn't make the cut for us. The dressing seemed to be lacking in flavor and too oily. The uncooked ramen noodles also didn't do anything for me. The cabbage and toasted nuts provide plenty of crunch, and the raw ramen doesn't add any flavor. We followed this recipe to the letter except for omitting the sweet red pepper because we had none on hand. I don't think we will make it again.

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Becky

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 24, 2008

Great way to use up cabbage and super easy/fast with a food processor. I didn't add any red cabbage or green pepper because I had a lot of the other veggies around. I used oriental flavored ramen.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Jan. 21, 2008

Excellent! Didn't change a thing! Left out the noodles till it's about to be eaten or for lunch the next day so they wouldn't get soggy. Love this salad!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 5, 2007

This is a recipie I remember from my childhood. I added chicken that I had slow cooked in Thousand Island. I left out the peppers since I am not a fan. I got good compliments at a bbq.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 5, 2007

This salad is outstanding! I didn't change a thing. By the way, it is similar to a salad that was formerly on the menu at a major national restaurant chain.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 22, 2007

Good and easy. My hubby thought it was a little bland, but went back for seconds. lol

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Feb. 14, 2007

Satisfying to my need to crunch and healthy to boot! Perfect dressing. Not too tangy or sweet, just right. The toasted sesame seeds are the key to this delightful salad.I did not have almonds. I don't care for fresh bell peppers so I left those out. I also split the red and green cabbage evenly as my kids favor the red cabbage. This would be very nice to take to a pot luck!

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THREEICYS

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2007

I love this recipe when I'm in the mood for something salty and crunchy. And when I'm in a rush or out of ingredients I just make the salad with red cabbage and almonds and the ramen noodles. Its excellent scaled down too!

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