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Reviewed: Jun. 22, 2008

Very good. I agree that the dressing needed something. I substituted one of the Tbsp of oil with sesame oil and added a Tbsp soy sauce and 1-2 Tbsp sugar. I also added some fresh chopped cilantro and used red instead of green pepper. Very good! Great to take to a picnic - no mayonnaise!

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Reviewer:

JenDeatrich

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 12, 2008

I added a little soy sauce, and some red peppers for color its great!

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Reviewer:

Denise


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Reviewed: Mar. 25, 2008

I agree that the dressing is very bland. I ended up adding about a tsp of sesame oil, some more lemon juice and a little sugar. I also threw in some red bell pepper for more color. Pretty good. I'd make it again with a couple more tweaks. Thanks.

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Reviewer:

Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Nov. 19, 2007

Loved the combination. I also added more rice vinegar and lemon juice, and a little bit of spenda to cut the tang a little. Will try the soya sauce idea next time. Very good - enjoyed it! Thanks for sharing!

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Reviewer:

Jodi

	Cooking Level: Intermediate
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Reviewed: Jul. 5, 2007

I agree that this is a wonderful lower fat version of the typical Asian slaw that uses ramen noodles. I also agree that the dressing was a little bland though, so, as others suggested, I increased the rice wine vinegar to 3 tbsp. and the lemon juice to 2 tbsp. The colors in this slaw are very eye-appealing too, though I would recommend using a red or orange bell pepper instead of a green bell pepper to kick up the color and for the sweeter taste. I absolutely LOVED the crunch of this salad. It was a wonderful side dish to the Chinese-Style Cheeseburgers on this website. I meant to top this with slivered almonds as others suggested, but I totally forgot and will add that the next time I try this.

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Reviewer:

Sunshine7


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Reviewed: Jan. 16, 2006

The dressing was very bland.

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Reviewer:

MRSMIKE2003


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Reviewed: Aug. 13, 2005

Easy to prepare but I had to add a lot of things to the dressing to liven it up including sugar. Didn't like it enough to bother making it again.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jul. 4, 2005

I thought that the dressing for this salad was pretty boring. I added approximately 4T of the rice vinegar, more lemon juice, and around a tsp. of soy sauce. That helped alot! I also sprinkled toasted slived almonds on top when it was served. I also used sweet red peppers instead of the green. Along with the carrots, it was a beautiful salad.

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Reviewer:

MAILBAG


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Reviewed: Jun. 6, 2005

I was looking for a low fat version of the traditional Asian salad w/ Ramen noodles and this is it! I only used 3/4 lb cabbage, 1 shredded carrot, etc.; I increased the amount of rice wine vinegar to 3 T while keeping the lemon juice and olive oil the same. I will probably add toasted almonds to make it a meal!

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Reviewer:

Luv2CookDinner


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Reviewed: Jul. 19, 2004

I doubled this recipe for a luau. It was a smash hit! I love snow peas. dpsjes@bellsouth.net

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Reviewer:

FREDDY3

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA Living In: Miami, Florida, USA
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Reviewed: Jul. 9, 2004

Excellent recipe. The snow peas really make this slaw stand out. I did use more lemon juice and vingar for a bit of extra zip.

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Reviewer:

YARNGIRL17


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