Reviewed: Oct. 25, 2009

This is an excellent salad! You don't need to soak the noodles as long as it says...they get softer when they are added to the salad plus the dressing. The first time I made it I followed the recipe exactly. The next time, I cut the seasoning package down a little to cut the sodium. It is worth trying!

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Sep. 5, 2009

My family loved this...had to write out the recipe three times before everyone left. I only soaked the noodles about 5 minutes as every said and they soaked up the dressing so it wasn't too wet or soggy and added the snow peas as others did. It was great!

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amyeliz3

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

Very easy and yummy. I added cilantro and chopped snow peas per another reviewers suggestion. I took the drained juice from the mandarins and added to the dressing mix in lieu of sugar. I'm sure it was more liquidy this way but it wasn't bad and I didn't use ALL THAT sugar and made use of the mandarin syrup as well.

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ursulaj.

Cooking Level: Expert

Living In: Weston, Florida, USA

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Reviewed: Aug. 9, 2009

I loved this salad! I don't think you need to use all of the dressing. I used two bags of slaw and it was still too much dressing. I used toasted sliced almonds and sesame seeds (toasted myself) in mine and it was a big hit. They added a delicious flavor and crunch.

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A.H. Walker

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Reviewed: Aug. 6, 2009

Made this recipe and really did not care for the flavor of how it turned out.

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tiapia

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 1, 2009

We really enjoyed this coleslaw. I used a 2lb. bag of coleslaw, 2 oriental ramen noodle packages, 2 cans of mandarin oranges and kept the vinegar, sugar and oil measurements the same. Also I added the ramen dry to the salad. At first it seemed a little dry but it turned out delicious and it wasn't dripping with dressing, but just right.

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MAYDAY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 9, 2009

I love this salad. Just made a few changes- used shrimp flavor ramem, fresh chives, a touch of sesame oil and only cashews. I added the cashews and ramen just before serving so they stayed crunchy. Next time I'm going to try adding shrimp for a more substantial salad.

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ROCKETMOMKD

Cooking Level: Expert

Living In: Exton, Pennsylvania, USA

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Reviewed: Jul. 8, 2009

This was super delicious! even my picky family LOVED it! it made a lot of salad and at the end,the WHOLE salad was gone! they told me to make this again too. i didint have cashews so i used peanuts and i also didint have sunflower seeds. it still came out perfect. i will be making this a lot!

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alejandra

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Reviewed: Jul. 8, 2009

It's so good that we keep digging into it before it was fully marinated! I was looking for some kind of summer salad for my 15 year old son's birthday dinner and saw this recipe. He adores Ramen noodles so I thought that I would give it a try. Now I just have to keep him from sneaking anymore bites before the big dinner! I used white vinegar and stevia in place of sugar. It tastes wonderful and it has no funny after taste. I have a feeling that this will become a summer staple around my home. Next time I am going to try one pack withthe noodles wet and the other pack to use as dry noodles.

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MarceSavage

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 12, 2009

I take the dry noodles and saute them in butter to keep them super crunchy and it is awesome. Everyone always asks for the recipe. I've added chicken/shrimp to make it more of a lunch or dinner entree, which is nice too.

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StephG

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Whenever I make this and take it somewhere someone has always asked for the recipe each time. It is one of the best. Also I have often bought a head of cabbage and made my own coleslaw, added grated carrots also. Super!!! Just try it! Another note-if you make a lot of this leave the nuts out put in bowls in front of salad with a spoon as left overs with mushie/soft nuts... not so great! Usually no left overs.

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2good4u

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Reviewed: Apr. 30, 2009

I made this for the office salad buffet, and it was one of the first to disappear. Wonderful!

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hickmanl

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Reviewed: Apr. 9, 2009

Fabulous salad. This is the second time I have made it and both times everyone RAVED. I used the Oriental flavored Ramen, which works perfectly. I mixed the slaw with the dressing and put it in the frig for two hours. Right before serving I mixed in everything else. I did not soak the noodles. The crunchiness is what makes it sooooo good! I served it with sesame-crusted sashimi tuna. Perfect combination.

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whycook?

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Reviewed: Apr. 6, 2009

INCREDIBLY DELICIOUS. I haven't even finished eating it and I had to login to rate it because this is the most delicious salad I've ever eaten. I followed other people's suggestion to leave the noodles crunchy and used olive oil and Splenda to make it healthier. UPDATE I make this all the time now because everyone loves it. A few more helpful suggestions: I add a handful of chopped cilantro and it adds a delicious flavor to it. I've also sometimes added edamame for its wonderful source of low calorie protein. Additionally, I now have substituted the cashews for dry roasted peanuts since they're less expensive and just as delicious. I do think this salas is at its best while it's still very crunchy, so I usually don't add the dressing until I'm ready to serve it.

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lilampned

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Reviewed: Mar. 29, 2009

Very good, light and refreshing! I used the oriental noodles and it tasted great. I don't think I'd soak them next time because I think I'd like the crunch factor, but it's still good. Also, I used half the amount of Ramen noodles in order to cut down on fat & calories, and didn't miss the other package at all!

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KristenG80

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

I made 1/2 a recipe but added the full bag of cole slaw mix. It had enough dressing and noodles.

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BarbieQ

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

I love, love, love this recipe. It works with regular white vinegar too. I also like it with sliced almonds instead of cashews. YUMMY!!

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MrsDesh

Cooking Level: Intermediate

Home Town: Gate City, Virginia, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Dec. 7, 2008

terrific! I omit the oranges but I am sure they are good in it too!

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 11, 2008

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.

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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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Reviewed: Jun. 16, 2008

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.

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Sherry

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