Recipe by Louise
"This is an easy and delicious summer salad. I usually double the recipe for parties. You can also use oriental flavored ramen noodles, if you like."
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2 (3 ounce) packages
chicken flavored ramen noodles
white wine vinegar
1 (16 ounce) package
shredded coleslaw mix
1 (11 ounce) can
mandarin oranges, drained and sliced
1 (8 ounce) can
green onions, chopped
I really liked this salad! I didn't soak the noodles at all--they soften up in the marinade enough and wanted it crunchy. Used oriental ramen instead of chicken and since I like lots of dressing, added the mandrin juice to the mix.
If you double this recipe, make sure you have a seriously huge bowl. I made this for an office dinner and while I loved it, no one really said much, so.......4 stars. As a leftover, the noodles and cashews get soft but it's still very good. I'm planning on making this for Thanksgiving for my more sweet-toothed family.
And can anyone tell my why you must use white wine vinegar instead of plain 'ol white vinegar? If anyone is interested, a single recipe of this salad cost about $7.00.
This salad is missing something. It just does not have enough zing for me.
This recipe ROCKS! It was VERY easy to make and tasted amazing! dont lisetn to the others though..soak the noodles well as the recipe states. Will be making this one again.
I made this for my family. I used sliced almonds instead of cashews and didn't soak the noodles, everyone raved.
This is one of the best recipes I've made off this site. I took it to a family reunion today & got many requests for the recipe & I come from a family of very good cooks! I made a few changes--I left out the cashews and added 3 tablespoons of toasted sesame seeds, 1/2 cup of toasted sliced almonds and 1/4 cup of chopped cilantro. I used the oriental flavor ramen mix which gave the dressing a delicious taste--similar to the dressing from a restaurant's Asian salad. You definitely do not need to soak the ramen noodles first unless you plan to serve the salad immediately after making it. I defintely plan to make this salad again for summer potlucks and as a main dish for my family with the addition of cooked chicken or shrimp. Awesome recipe!!
Light and refreshing. The oranges are a good addition. I only made 1/2 the recipe because I wasn't sure I would like this, but it was great. I like the ramen noodles on the crunchey side, so I only soaked them for 5 minutes. Next time I might try not soaking them at all, and I will try it with the oriental flavor noodles. The only thing keeping me back from straight 5 stars is the kid rating section...some kids might like this, but my kids, who are the world's most picky, won't even try it. Their loss!
This is the absolute best salad ever. My husband had four helpings. We had some left overs, but not for long. This a real keeper. I used brown sugar substitute instead of sugar for the dressing. I would not change another thing about this receipt. THE BEST!! Can't wait to make it for company. Thank you for sharing.
This recipe makes a great quantity. I get asked for the recipe often.
I used one package of ramen noodles and added 1 cup bean sprouts, 1/2 cup chopped fresh snow peas, 2 tbsps. cilantro and 1 tsp. ginger. I substituted peanuts for cashews.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Crunchy Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 612
** Calories from Fat: 281
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