Reviewer:

Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Jun. 8, 2009

Excellent recipe. Everytime I serve this, I get rave reviews.

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1 user found this review helpful

Reviewer:

MIO1

Reviewed: May 22, 2009

I love this salad. It's not necessary the healthiest salad, but it's so good and really filling. So, just because of the guilty factor I modify a bit. Reduce the oil to 1/2 cup for the dressing and 1/4 cup butter, which I am thinking that could reduce to bit more the next time. I cut up all the nappa and green onion and put it in the tappa wear. Then, just take as much as you eat on the plate + sprinkle crunchies +dressing. It get soggy quickly, so this works the best. I even add some canned mandarin oranges on the top. It add some colors and works out wonderfully. One more adjustment would be using rice vinegar instead of cider vinegar. To me it gives better tanginess rather than extra sweetness from the vinegar. Thank you so very much for sharing this recipe.

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4 users found this review helpful

Reviewer:

PUMPKINBIRD

Cooking Level: Expert

Home Town: Sapporo, Hokkaido, Japan

Living In: Chicago, Illinois, USA

Reviewed: May 16, 2009

Had to use regular cabbage but this was wonderful and despite the criticisms, was still tasty the next day if not quite as crunchy. Will make again!

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2 users found this review helpful

Reviewer:

Baker Beverly

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Reviewed: May 13, 2009

This recipe is outstanding! I made two batches for a family gathering and both bowls were licked clean. I will continue making this for years to come!

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1 user found this review helpful

Reviewer:

luvz2cook

Reviewed: May 9, 2009

This is so incredibly addictive. I wish it was better for you, but it is SO, SO good! Thank you for the recipe. I did have to cook the crunchy bits longer than it said, but it was worth it for that beautiful golden brown color and buttery crunch:)

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1 user found this review helpful

Reviewer:

ESSENCE009

Cooking Level: Intermediate

Home Town: Tomah, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

Reviewed: May 6, 2009

This was a hit! I took it to a potluck and I heard two people fighting over the last scrappings in the bowl! I hope to try it with actual Napa cabbage next time. The store I went to only had one little head left that looked pretty bad so I opted for the bagged coleslaw. I used 2 packages of Ramen noodles with the recommended amount of butter and that worked out perfectly. I cook with unsalted butter so I added salt, garlic and paprika to the crunchies when they came out of the oven, just to taste. Like other cooks, I went with sliced almonds rather than slivered almonds-just a personal preference. I also used organic sugar which tends to be less sweet than regular refined sugar, so I could see how it could be a bit too sweet as stated. Otherwise fantastic recipe.

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2 users found this review helpful