Reviewed: Mar. 3, 2012

Great recipe. I increase the rice vinegar to 1/2 cup. I put all thee ingredients into a bowl with a lid that seals tight and shake to toss.

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Reviewer:

Eclaye

Reviewed: Sep. 9, 2011

I was skeptical, but I was intrigued. And I was NOT disappointed. This salad has now become my favorite thing to eat! I used brocolli slaw and regular cabbage and both are amazing. Don't hesistate just let your taste buds do the tasting! and Enjoy! Plus the simplicity! Awesome! SO glad I found this.

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Reviewer:

inkeater

Reviewed: Jul. 20, 2011

Just finished making this recipe. Awesome!! The only problem I had was that I wasn't sure if it would make it to the fridge. Couldn't stop eating it!

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Reviewer:

Lori

Reviewed: Jul. 19, 2011

Yum! Love this without any changes. Served with steak and cut up the left overs and tossed with the leftover salad the next day - tasted wonderful!

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Reviewer:

Sonya

Reviewed: Jul. 18, 2011

This is a wonderful summer time salad with plenty of crunch. I made the following changes that kick this up a notch. Instead of ramen noodles which are just empty carbs and the salad doesn't need more crunch, I added Soba Buckwheat noodles - they're cooked and rinsed; for this recipe I added three bundles of them. Then, I substituted Sesame oil for plain vegetable oil. It really kicks the flavor up and the addition of the Soba gives the meal a bit of protein. I have made this several times and sometimes I add cooked boneless skinless grilled chicken breast chopped into it. Everyone I've made this for has said "How did you make this?"

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Reviewer:

YrbkMgr

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 5, 2011

Used already bagged cabbage salad. Loved the light dressing. Made a lot so will have it to use with sandwiches and soup this week. Really good recipe.

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Reviewer:

luvacook

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Jun. 26, 2011

I've been making this salad for years. The only change is I use Napa Cabbage instead of regular or slaw. The dressing I put on just before serving. We always have a cruet of the dressing in the fridge all the time because my son likes it on other salads also.

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Reviewer:

Eileen

Reviewed: Jun. 25, 2011

very good and easy. will make often

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Reviewer:

Angela

Reviewed: Jun. 23, 2011

this is a great salad! you don't need the 2 tbsp. butter to brown the almonds and seeds as they contain natural oils. You need to watch closely so not to burn, but otherwise very easy & good!

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