Fantastic! This went over great with a large group of women. I did not soak the ramen noodles at all but I let the salad and dressing marinate for about 4 hours.

I left out the sugar because the fruit makes it sweet enough (white WINE vinegar is a must; don't use regular vinegar) and added cold, cooked chicken chunks for a substantial meal. Very nice recipe.

I love this salad! I'm not a big fan of coleslaw, but this is so fresh and light tasting. It's delicious! I love that it is very quick and easy to make. We had it with BBQ chicken and mashed potatoes. My dad is diabetic so I used 1/3 cup Splenda instead of sugar. Also I didn't have sunflower seeds so I left those out but they would have made it even better! I mixed up the dressing and tossed with the bag of slaw about 2 hours before lunch, then added the ramen, oranges, chopped green onions, and cashews just before serving. Perfect texture! The next day it was beginning to get a little soggy, but still yummy! Used leftovers to top grilled chicken sandwiches.

I have made this salad so many times now, and people ask for the recipe over and over--it is wonderful! I use Splenda, and it tastes great. Definitely good to bring for a potluck dinner.

I'm not a salad person, but I loved this salad. It has a great flavor. I recommend not soaking the ramen noodles and just leaving them crunchy.

I made a huge batch and I didn't add the oranges. I found by adding less sugar and the oil (to taste) the salad stayed crunchy with the less dressing even a few days later. Highly recommend.

Delicious. Got lots of compliments on this salad when I made it for a cookout. Will definitely make again. I soaked the noodles for 5 min to separate, but next time will not soak at all for more 'crunch'.

By far the best salad! I ate it all by myself over a 3 day period! Thank you for sharing it!! Will definately make it again!

Great complement to any meal

Awesome! My family can't get enough of this salad. It's sweet & tangy. Adding ramen noodles to cole slaw my sound weird, but it's delicious! Remains a family favorite.

Based on the previous reviews, I made a few alterations to this. Basically, I made half the dressing for the full amount of salad. It was just enough to coat the cabbage. Everyone LOVED it! I used 1 package of oriental flavored noodles, 1/4 cup veg oil, 1/4 cup sugar, and just under 1/4 cup of vinegar (rice wine and white wine mixed). I added the dressing to the coleslaw, oranges, water chestnuts and scallions and refrigerated it for several hours. Immediately before serving, I added the seeds, nuts and the crushed UNCOOKED noodles. Delicious and crunchy! Will certainly be making this again.

Everyone loved this and it was really easy to make. I left out the oranges but might try adding them next time.

My mother-in-law made this for a family dinner and it was DELISH!!! She did not add the mandarin oranges or the cashews since she can't eat them, but everything else was added and it was GREAT!! I had to beg for the recipe. Everyone loved it.

Out of this world!! I couldn't believe how wonderfully this salad turned out. My boyfriend couldn't stop raving about it over dinner, and he continued to talk about it the next day! I omitted the sunflower seeds and cut the sugar down to 1/3 a cup. This salad is a must try!

This is so tasty. I've been looking for a good asian cabbage salad recipe for a long time. I think I've found it.

Loved it!!! I left out the oranges and replaced the cashews with slivered almonds and it was excellent!!! This will now be a summer-time regular!!!

This was really good- and fairly easy to put together. I used one chicken and one oriental ramen package, and soaked them for about 10 minutes. I also substituted slivered almonds for the sunflower seeds and cashews. I thought it was really great, my husband said he would eat it again, and my 5 year old wouldn't taste it more than once. I'll be adding some bite sized chicken to the leftovers to use as a lunch salad.