The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 8, 2009
This is a seriously good salad. I followed other's advise and halved the sugar and made 1 1/2 dressing recipe. I used grape seed oil and rice vinegar and the dressing was very very good and light. Made the salad just directed except for cooking the ramen and walnuts together. I also threw in a handful of golden raisins just before serving. Will be making this often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 1, 2009
We loved it and wouldn't change a thing. It was a nice change from the other Ramen noodle slaw I usually make. This made it on the list of family favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 26, 2009
WOW! WOW! WOW! FINALLY! A salad all the members of my large family liked. It has taste, texture, color, and will be seen on our table frequently. I did add red peppers and carrot shreds for additional color but it still would have been 5 star without those additions. Thanks for a winner recipe!
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 24, 2009
I made this for my husband's birthday and he loved it! It was a very light salad...great for the summer heat! I will for sure be making this one again! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 17, 2009
Good recipe, I also thought it was to sweet--so I added hot sauce and dijon mustard to the mix. It tasted great--no one complained and the bowl was empty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 27, 2009
SOOOOO GOOD. My new favorite salad, would go great with teriyake steak, other Japanese dishes. I did everything as the recipe stated except only used 1/8 cup splenda, 1/8 cup sugar, would not have wanted it any sweeter. LOVE the ramen crunch. I could see substituting so many things for the broccoli, but I would definitely leave the rest alone.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 26, 2009
Fantastic salad - provided you make a few changes suggested by others. Definitely cut the sugar in half. I'm a major sweet tooth, and even this was too much. I also toasted the ramen noodles by using PAM spray - turned out just as well as using butter. I also thought this recipe made too much dressing, so I just doubled the salad part - PERFECT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 1, 2009
Great new salad to add to my collection! I did omit the walnuts and added sauteed slivered almonds and sunflower seeds. Also, threw in dried cranberries. Served it twice in 6 weeks for a large party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 24, 2009
I thought this was a nice change of pace - I did blanch the broccoli and I added diced red peppers for colour. I used almonds and toasted them along with the ramen.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 9, 2009
This was okay because I like salads in general. But this particular recipe didn't "wow" me. The dressing was lacking a kick and it was just a bit bland overall. But certainly good for getting my vitamins and potassium.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 2, 2009
I have been making this salad for years but had somehow misplaced the recipe. I also put mandarin oranges in mine and everyone loves it. It is such a wonderful light recipe for the dog days of summer in the South.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 30, 2009
Will cut the sugar in the dressing a bit - was just a touch too sweet for me.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 23, 2009
Awesome. I just made this and ate some for lunch and am taking the rest to work tonight. I always make as is the first time, so the only thing i know i will do different is too use a little less sugar, maybe try splenda as another reviewer stated and try to cut the oil a little to lessen the fat content. I did steam the broccoli for about 2m--just enough to make 'em turn a nice green. I'm not a fan of raw broccoli. Otherwise really great salad, cheap and easy too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Mar. 5, 2009
I can't say enough good things about this salad. I followed the recipe, [because I don't know how to make alot of dressing.]and I wouldn't change a thing. I used whatever lettuce I had.[I don't even know what kind I had]It was great. Put some in my husbands lunch this morning, and picked at it, even with the not so crunchy toppings any more, it was still good. I will diffently be making again.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 2, 2009
Very filling salad! Can be eaten as a meal. Definitely need the romaine and broccoli for the crunch, do not substitute either of these ingredients or you won't get the proper consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 25, 2009
Awesome! so easy to make and it taste great. It impressed everyone at my dinner party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Feb. 23, 2009
This is really good, one of those salads that you can just keep eating. I did omit the soy sauce and used the flavoring packet from the ramen noodles. I will make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 18, 2009
This salad is REALLY good!! I made it exactly as stated to my school's monthly potluck lunch and doubled the recipe. The next day I was bombarded with requests for the recipe!! Everyone loved it!! It is just so good!! YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 2, 2009
I've made this recipe from many years ago, originally from a church cook book but it is nearly identical except it calls for less dressing, which I saw in reviews. I've done a variety of things with it, including adding chopped celery, canned water chestnuts, and even using cabbage instead of romaine. Regardless, if you make the recipe as it is written I think you will be pleased. I always use walnuts (toasted in a dry pan), not almonds, it is a different creaminess, flavor and crunch. I made it the tonight with red romaine that I found at the grocery store which was healthier and more colorful.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 15, 2009
AWESOME! I used 2 TBSP. of "sugar/splenda Blend" instead of the 1/2 cup of sugar. I forgot to add the soy sauce, but did not miss it. I left out the salt & pepper and added the seasoning packet from the ramen to the dressing. Let the dressing rest at room temp for about 45 minutes to give the flavors time to meld and thicken. I used almonds instead of walnuts & toasted them in the skillet with the noodles, left out the butter & used butter flavor cooking spray instead. No broccoli at the store, so left that out and added a little shredded purple cabbage and carrot instead. I did chop the romaine in small pieces to make this a "chop salad". At the last minute I decided to toss in some craisins (yummy). This recipe will be repeated here often!! Thanks for sharing!
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Cooking Level: Intermediate

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