Reviewed: May 19, 2012

I emulsified the dressing so that it wouldn't separate overnight as I knew I'd be using the leftover dressing. Otherwise I followed the directions as written, only I keep the crunchy bits as a topping at the last minute instead of mixing in as we can't eat the whole salad in one sitting. Thanks for sharing your recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 14, 2012

We are diabetic and looking for new and different recipes that can be tailored to our diet concerns. I thought that I would try this one. It was great. I did have to make substations of course. Splenda for the sugar and I did not use the raman noodles. I did up the nuts a bit. Hubby loved it and I may add more green onion. Hubby wanted to try some chopped water chestnuts. Thank you for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fran Livingston

Reviewed: Apr. 3, 2012

Only missing a star b/c my kids didn't like it. :-) For an "adult" salad, this is great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

Great recipe. Family loved it. Making it again tonight.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lynda Wright

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Camano Island, Washington, USA

Reviewed: Jan. 5, 2012

I have made this salad many times and it is a family favorite. I cut oil down to 1/3 cup and use a 1/3 cup of Balsalmic vinegar. I add chopped garlic, decrease sugar to 1/4 cup and add 5-6 packets of splenda. This salad can also be made with Romaine lettuce and cranberries instead of cabbage for a little holiday flare.

Was this review helpful? [ YES ]
10 users found this review helpful