Recipe by Juanita Peek
"This salad is appreciated by everyone because of its unique blend of flavors."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 ounce) packages
ramen noodles, crushed
blanched slivered almonds
napa cabbage, shredded
green onions, chopped
distilled white vinegar
I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown.
I have mixed feelings for this recipe - my boyfriend adores it but only after I altered it quite a bit. Original recipe has too much oil and not enough vinegar. I also doctored it up with pepper and salt. My kids thought it was so-so.
Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it's a lot healthier, with less juice in bottom of bowl. I also added the flavour pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though.
This was really great! My husband is a chef and soooo picky and he said he REALLY liked it and would eat the leftovers. I read through the other reviews and took the advice of a few others. I cut the sugar to 1/3 cup, used rice vinegar, put 3/4 t of sesame oil in and put the 2 seasoning packets from the ramen after the dressing cooled. I also mixed everything in 3 separate containers and mixed just as much as we ate for dinner - good idea! I also added about 1/2 cup of chopped cilantro and 1 can of chopped water chestnuts to the napa cabbage for a little more flavor. It turned out great! We are having this again very soon. THANKS!
Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for the napa cabbage...seriously, that is not even an Asian salad any more. sheesh. Change it all you want, but don't then come along and rate the original recipe poorly just because your changes don't work out. Thanks for letting me get that off my chest!
this is a great and easy to make salad...
with some modifications:
- i used a spinach mixture instead of the napa
- added some mandarin oranges and water chestnuts
- substituted olive oil (much healthier than vegetable oil) and only needed 1/4 cup, not 3/4!
- eliminated butter entirely and just toasted all the crunchy stuff
Loved this recipe!! My only complaint (but will modify for future uses) is that it says "cool" the sauce mix, when really, I think that it would taste better chilled (apprx 1 hour?) before pouring over the salad. I also used the pre-packed/pre-shredded cole-slaw mix, which saved on time. Next time, I will either buy a bigger package of the slaw or use one and 1/2 bags so that the oil mix doesn't create "soup" at the bottom. Finally, I think I'll also add half chopped green bell pepper. Overall, we loved and will make again.
Next time I will omit the butter and toast the almonds and sesame seeds just as others had suggested. I also cut down the oil to 1/4 cup and may try cutting it down even more the next time I make this. Tasty salad, all around, although I am still searching for ways to make this a bit healthier, maybe add more cole-slaw mix to give it more bulk. I used one bag of pre-prepped cole slaw mix and thought it was a lot of slaw. But once you add the ingredients and start mixing everything, the volume shrinks down quite a bit. So again, maybe adding an extra bag of slaw, cutting down on the oil, upping the amount of vinegar and soy sauce, and omitting the butter may make this somewhat more healthy. Oh, and I did add the seasoning packet that comes with the ramen, that added extra flavor. UPDATE: I still had tons of leftovers from when I made this a few days ago, so I added another entire bag of pre-mixed slaw, and again, it seemed like a lot, but when you mix it, the volume shrinks down. Definitely just as tasty. I will always use 2 bags the next time I make this, or, just use one bag of slaw, and just one package of ramen and cut out the butter and cut down on the oil as I had mentioned earlier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 290
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious cold noodle salad.
See how to make a simple, spicy and delicious rice noodle salad.
Learn how to make this delicate cucumber salad, full of Thai flavors.