Reviewed: Feb. 13, 2009

This salad is great! I made it when girlfriends were coming down from up north to visit! Great as a side at any potluck or get together. I made no changes except I only had one chicken ramen and one beef so I used one chicken ramen packet and a half of a boullion cube! Not a big difference there.

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charbunny628

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Reviewed: Jan. 1, 2009

I to love this recipe...I use Splenda in place of the sugar and feel I'm getting loads of good stuff without the sugar/calories.

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atbutler

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Reviewed: Jul. 11, 2008

Yum!! I had to make something light today, as it is very hot here and I did not want to turn on the oven. I needed something to go with some cold sandwiches. This is absolutely delicious!! I added some ginger to the dressing, but it would have still been delicious without it!!

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Becky Halko

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

This salad is really simple, and sooo good. I added shredded carrot to it for an exrta veggie.

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tbk678

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Reviewed: Dec. 18, 2007

My family has been making this salad for years. Only we always use a couple cups of diced chicken. We also use the rice wine vinegar. For those who claim to not like a huge amount of raman noodle crunch...the solution is simply to make this up the night before. This dish only gets better the longer it sits and soaks up all the seasonings.

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liesh

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Reviewed: Mar. 28, 2007

I know people rave about this but I just didn't like the crunchy, uncooked ramen noodles. However, this was easy and a nice choice for a very warm day's dinner. Don't know if I'll make again but it wasn't terrible.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Mar. 22, 2007

Wow, this recipe had such a great flavor. I used 2 tbsp of sugar instead of three and I used the oriental flavored noodles and seasoning pack. I will definately make this often.

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donnajs

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Feb. 23, 2007

This is an awesome salad! I usually toast the noodles, nuts and add some sesame seeds as well for more flavor. The bowl is almost always licked clean!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 12, 2007

Amazing. I never thought this would be so good, but I needed something to use up some left over cabbage. I may have to live off of this for the rest of my life.

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Siobhan

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 26, 2007

Great recipe! This goes well with BBQ and is very easy to make. For a healthier version I decrease the sugar and olive oil. I also add dried cranberries to the mix and serve it with grilled chicken recipes. It gets better when left to marinade in it's dressing in the refrigerator for a few hours.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jul. 30, 2006

Fantastic! This salad is delish! I didn't read all the reviews because I was in a bit of a hurry however, I did use the rice vinegar because it is what I had, but I did add dried cranberries and it was wonderful...will DEFINATELY make this one again....enjoy!

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JOELLEZZZ

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 10, 2006

I used rice wine vinegar and oriental noodles, it was quick and easy and delicious!!

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P.B.

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Reviewed: Feb. 20, 2006

I have made this a lot of times. It is tasty and healthy. I do make one change. I use Carotino fruit oil instead of olive oil. Much healthier and better flavor. Everyone compliments this dish and asked for the recipe. So make sure to have it on hand!!

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KIMLKOVE

Cooking Level: Expert

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Reviewed: Dec. 4, 2005

I love this stuff and eat bowls and bowls of it in the summer! I added toasted sunflower seeds with the almonds and nearly swooned at the taste! Yummers!

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PUAHA

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Fountaintown, Indiana, USA

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Reviewed: Nov. 3, 2005

I love this salad!!

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BEEHIVEBABY

Cooking Level: Intermediate

Home Town: Siletz, Oregon, USA

Living In: Klamath Falls, Oregon, USA

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Reviewed: Oct. 1, 2005

Any recipe that gets my toddlers to eat their veggies deserves five stars! They loved this and didn't even mind that it was cabbage!!! I added an extra package of noodles and will try adding chicken next time. We had this over a couple of days. The noodles softened but were not soggy. Nice flavor and not too sweet.

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BRENTJENN

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Reviewed: Sep. 3, 2005

Excellent salad. Always very popular at BBQ's. Great combination of textures and tastes!

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EMF

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Reviewed: Jun. 26, 2005

We made this for a group of 60. We served barbecued chicken and salmon as well as au gratin potatoes. A great make ahead menu for a group. We barbecued the salmon right before serving, but everything else was ready to serve at least 30 minutes ahead of time. We used 6 heads of cabbage and it was plenty for a group this size. This has become a staple at all family parties - kids and adults like it. We also use toasted sesame seeds.

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GINGER55

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Reviewed: Feb. 22, 2005

This is a great recipe to make ahead, take to potlucks and parties. Everyone at my office asked for the recipe.

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15SMOM

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Reviewed: Nov. 30, 2004

Hey, I only had pecans in my cabinet so I used those. I used one chicken and one oriental flavor noodle packets and wow was this great! I was a little worried about the pecans but it gives it a nice holiday feel. This is soooooo fast! Thanks!

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WENDYMOO

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Nell's Cabbage Salad

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