Reviewed: Jan. 30, 2012

This recipe is very good. When you want a change from everyday food this is the recipe to try. Thanks for sharing.

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2 users found this review helpful

Reviewer:

country cooker

Cooking Level: Expert

Living In: Horse Shoe, North Carolina, USA

Reviewed: Oct. 2, 2011

Wow this salad is so good. Every time I make it for a party or a potluck, someone asks me for the recipe (which is how I actually got it too). If you are crunched for time, and/or want to cut some of the fat, it turns out equally good if you don't fry up the noodles, seeds and nuts. You can toast them or even just leave them plain. Crush the ramen noodles before you open the package - super easy and a good way to squeeze out your frustrations!!

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Reviewer:

yumymumy

Reviewed: Aug. 21, 2011

This was the best salad I have tasted in a long time...crunchy and a touch of sweetness...delicious!!

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4 users found this review helpful

Reviewer:

Julz8000

Cooking Level: Intermediate

Home Town: St. Thomas, Ontario, Canada

Reviewed: Jun. 29, 2011

This is a terrific salad. I didn't make this version, but I can tell you what I do a bit different with mine. Instead of canola oil, cook the noodles, seeds, and almonds in 1/4 C. salted butter. When browned, pour out onto a paper towel to cool. I also add chopped green chives. You can also use pecans instead of almonds. Love this salad!

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5 users found this review helpful

Reviewer:

SaraJ

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA

Reviewed: Jun. 11, 2011

Tastes great - a little too much sugar for me, but a great side dish!

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3 users found this review helpful

Reviewer:

jennyjenny34

Reviewed: May 14, 2011

Made this for a dinner with some friends. We all really liked it. The things I changed were: I added less sugar, more soy sauce and more white wine vinegar. I thought all that sugar made the dressing a little too sweet. Also added shredded carrots, green onions and sunflower seeds.

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Reviewer:

JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Jan. 23, 2011

Fabulous salad. I used granulated Splenda in place of sugar and added some roasted salted sunflower seeds. But the biggie: My son got out the sriracha hot chili sauce to put on top of his. He raved about how good it was, so I did the same. That put it over the top. A perfect addition for those who like spicy. I would suggest adding 2-3 T of this to the dressing. You will love it.

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Reviewer:

Honey in the kitchen

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Jan. 1, 2011

I used greeen cabbage as well and for lunch the next day added chopped chicken. Was really great!

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Reviewer:

smangani

Reviewed: Oct. 27, 2010

Ate a wonderful version of this at a BSF fellowship luncheon yesterday and all the ladies raved and begged for the recipe! I didn't want to wait until next week and found this one on allricpes. She served the cabbage, crunchies and dressing seperately. The crunchies she used was ramen noodles, sliced almonds, salted sunflower seeds and sasame seeds. The dressing was also similiar except she said she added the seasoning packet from the asian ramen noodles. I made this at home tonight and it was great! (Didn't bake crunchies in oven-didn't need it).

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Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: May 3, 2010

I have a similar salad I make. I don't use soy, balsamic vinegar, canola oil or white vinegar. I use Apple cider vinegar and some veg. oil, and you have to add croutons.. the round ones if you can find them. They soak up the vinegar.. oh my yummy! I love this salad. I sometimes can eat a whole batch to myself!

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4 users found this review helpful