Reviewed: Jun. 10, 2008

Hace made other versions of this, but this was great! Cheated and used bag of cabbage/slaw mix and instead of dirtying up 2 dishes, I just sauted the butter and threw in the crunchies to toast in the frying pan, but watch them close and stir often. Turned out great! Thanks.

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Reviewer:

tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

Reviewed: May 31, 2008

I made this for a Bunco, and there were NO LEFTOVERS. I went by the book with no changes to the recipe. It was great! I'll be making this one often. Thanks!

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Reviewer:

cathbuzz

Cooking Level: Intermediate

Living In: El Dorado, California, USA

Reviewed: May 17, 2008

Excellent. I did not use napa cabbage, just grabbed a premade slaw mix out of the produce section then followed the rest of the directions. Wonderful.

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Reviewer:

Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

Reviewed: May 16, 2008

I thought this was tasty, but a little sweet. I found serving it alongside grilled chicken (using the asian ginger grill marinade from this site) worked very well. Whole family enjoyed it. I did add shredded carrots, and part sesame oil/part vege oil, as someone else suggested.

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Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

Reviewed: Apr. 7, 2008

WOW! I brought this to a pot luck wedding (yes, thats right) and I had 5 people ask me for the recipe. SO GOOD!

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3 users found this review helpful

Reviewer:

femme142

Reviewed: Mar. 21, 2008

Great recipe. Served grilled raspberry chicken over it. Had to substitute because did not have sesame seeds in stock. Offset some of the veg oil with 2 TBL of sesame seed oil. Could be easily converted to sugar free and still have great taste.

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Reviewer:

ETURBETT

Reviewed: Mar. 13, 2008

Next time I'll add the seasoning packet instead of soy sauce. I personally did not like this, but gave it a 5 star since both my daughter and husband loved it!

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Reviewer:

ANNCRACKER

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Misawa, Aomori, Japan

Reviewed: Mar. 8, 2008

The idea is good and the finished product is almost there, but I would make a few changes. Definitely go with olive oil, if not e.v.o.o., instead of the vegetable oil, as this gives the dressing a slightly bitter taste. Try baking the crunchies with 1/4 c instead of 1/3 c butter; they were a little greasy with 1/3 c. Other than that, it is a very good, refreshing salad!

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Reviewer:

JHWILL

Reviewed: Mar. 7, 2008

Wow..this recipe is delicious!! I did everything exactly as written (except I couldn't get green onions, so left them out). The salald is crunchy, tasty and refreshing and everyone loved it.

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Reviewer:

Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

Reviewed: Feb. 17, 2008

5-Stars just as written! No doctoring up required. I did feel there was a tad more butter than necessary for the crunchies (but maybe that's just me). I can see where this would be an easy "make ahead" dish to transport to an event and assemble just before serving. Adding this one to my "Favorites" List. UPDATE: I have found a way to "lighten" this salad without losing any of the flavors: I spray the crunchies with butter spray before I bake them & use brown sugar Splenda in place of the sugar. Other than the oil, you have a Weight Watcher's friendly meal on your hands. A regular in our house now. My teenaged son loves it too and the dressing is GREAT on baked chicken!

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141 users found this review helpful