Reviewed: Oct. 24, 2009

This is an excellent salad. I also add sunflower seeds with the almonds and sesame seeds.

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Sarah

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Reviewed: Jul. 18, 2009

I've used a similar recipe but substitute sesame oil for half the oil. What a difference!

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Jeanie M

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Reviewed: Jun. 29, 2009

We like this salad a lot. I think I prefer it with cider vinegar instead of rice vinegar.

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4kidsinthehouse

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Reviewed: Feb. 22, 2009

This was really good. I skipped the toasting step and used a bag of coleslaw mix for the cabagge. I used the Ramen seasoning package instead of salt & pepper. I didn't have rice vinegar - I will try that next time.

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HOLLY9000

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

This salad has been around for a few years now with napa cabbage instead of regular cabbage. It is MUCH, MUCH better with the napa cabbage.

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Sandy

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Debary, Florida, USA

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Reviewed: Feb. 21, 2009

hi just wanted to say i've been making this salad for some time now and it is a winner.i have added chicken breast to make a main dish it goes over very well .we just add more pepper since we are pepper lovers.it is our salad of choice to take to get-togethers.

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betty

Cooking Level: Expert

Living In: Deer Lake, Newfoundland, Canada

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Reviewed: Feb. 21, 2009

My family loves this salad, I was given this recipe from a lady at my church except she uses broccoli slaw instead of cabbage. Its wonderful either way!!!

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Laurie

Cooking Level: Expert

Living In: Waynoka, Oklahoma, USA

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Reviewed: Feb. 21, 2009

Try crushing the ramen noodles and toasting them with the nuts (alternately I use sunflower seeds, peanuts or almonds - whatever I have on hand). I also find honey and rice vinegar with sesame oil with a reduced amount of oil make a better dressing. (I use light olive oil instead, just my preference). Baby bok choy is also a good addition, if you want to mix up the veggie content a bit. This recipe lends itself to all sorts of additions, you can't go wrong!

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Fiona

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 21, 2009

This recipe is very similary to "Crab Coleslaw Medley" also from this website. It has less sugar and less oil, which makes it lower in calories. The Crab in the recipe lends protein, so it can be a complete healthy meal. Great flavor and texture

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Mary M

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Reviewed: Feb. 21, 2009

Too much sugar, but otherwise a great salad. I've been making this for several years, but with alot less sugar. Taste before pouring on the salad. Many have complained about having to toast the sesame seeds and almonds. Buy ones that are already toasted. Toasted ones can be found in your Asian section of your supermarket. Toasted almonds can be found with your regular nuts usually with your baking supplies (cake mixes, flours, etc.)

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Feb. 21, 2009

I've had a recipe very similar to this for several years, and everyone loves it. I usually throw in a can of mandarin oranges and use a small amount of the orange juice in the dressing. I also use sunflower seeds in place of the sesame seeds, which I don't care for all that much.

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MELODYJO6

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Nov. 21, 2008

I made this salad for our office Thanksgiving party and it was really well received. Like another reviewer suggested, I used broccoli slaw instead of cabbage. I personally think it has a much more enjoyable flavor that way. I also only used one package of ramen noodles. The best part of the salad is the wonderful flavor that the toasted sesame seeds add. This is a great recipe with a complex and refreshing flavor.

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GM

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 14, 2008

Great recipe. I made a few minor changes. I substituted sunflower kernels for the sesame seeds and I omitted the butter when toasting them. Not necessary and it saves fat and calories. I've used coleslaw and broccoli slaw. Thanks.

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Danalicious

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

A wonderful salad. We use the pack of flavoring from the ramen noodles instead of adding salt, pepper, spices. It adds another layer of flavor to the dressing.

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Sandwish

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Reviewed: Jul. 28, 2008

This is a great salad I make all the time. I take it to work for lunch also. I keep the cabbage in a zip lock bag and keep the almond/ramen/seseame seed mixture in a separate zip lock. I have the dressing in a squeeze container and mix everything together when I'm ready to eat it. Works real well and is always crunchy ! !

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SUSANOL

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Thank you! Thank you! I had this salad at a church pot luck and loved it but didn't get the recipe. I did try to make it a little healthier, for my husband, a kidney patient) The first time I tried it, I could only find Chinkiang Vinegar (a dark,seasoned rice vinegar that's kind of salty) The taste was awesome but too salty for my husband's low salt diet. The second time, I used Sushi vinegar (also seasoned) and was happier with the results for health reasons, though I, myself still prefered the taste of the Chinkiang vinegar. I also took a previuos reviewer's suggestion to use Splenda,for a lower carbohydrate value. (Better for diabetics and kidney patients). Great tasting, either way! Thanks!

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Serving with Gladness!

Cooking Level: Intermediate

Home Town: Danvers, Massachusetts, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Nov. 7, 2007

Tasty salad and very easy to make. One of the best recipes I've tried on allrecipes. I used 1 bag pre-cut cabbage coleslaw mix and 1 bag pre-cut broccoli coleslaw mix. I did not toast the sesame seeds or almonds. I added the dressing and ramen noodles right before serving to preserve the salad's crunch. Everyone loved it! A great salad for parties. I ate leftovers for lunch the next day and it was still good.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 24, 2007

I have been making this salad for many years, a little different version. It is always a hit. Just be sure not to add the Raimen noodles and dressing until you are ready to serve, as the raimen gets soggy and it loses it's crunch quickly.

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Feggie

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Reviewed: Aug. 31, 2007

I made this as simple as possible because its been so hot here I didn't feel like turning on the stove. I used the broccoli coleslaw mix bag like someone suggested, used raw slivered almonds and didn't toast the sesame seeds, used half a packet of ramen seasoning and didn't add any extra salt, also cut the sugar in half and used some Splenda. Delicious. My husband said I could make this salad anytime and he's picky about his veggies and salads.

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