Reviewed: Jun. 14, 2011

We make this salad often. It's a nice change. We like it with toasted sunflower kernels. To make prep eaiser we use the bagged cole slaw mix and a light zesty italian bottled dressing. Throw some grilled chicken and it's a meal.

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Reviewer:

dleddco

Cooking Level: Intermediate

Living In: Thomasville, North Carolina, USA

Reviewed: May 24, 2011

Great, simple version of this salad. I used 1/4 c sesame oil and 1/4 c soy sauce in place of the olive oil and added some garlic powder as well as shredded carrots. I skipped the noodles and seasoning mix altogether and it still tasted great.

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Reviewer:

REALCOOKIE

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Reviewed: May 2, 2011

This recipe is a great starting point for this salad. I don't like the flavor or texture of the plain ramen, so I toasted those along with the almonds. The dressing seemed to be lacking something, so I added some fresh ground black pepper and that fixed it right up. I cut this recipe in half and used a small bag of coleslaw mix. It needed a little more sugar for my tastes so I gave it a dab more. This recipe uses the little seasoning packet too and that was a bonus as I have several of those from similar salads that didn't. I ate this right away as I like the crunchy bits to stay crunchy. Great little dish! Thanks.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 22, 2011

This is a terrific version of this kind of salad. I think in the future though I'll switch out 1 TB of oil for another TB of vinegar. Just personal preference on my part. Thanks for sharing, I'll use this one often this summer!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 20, 2011

We love this salad! I added grilled chicken to make it a meal. Also subbed a tsp of the oil for sesame oil and added a few drops of soy sauce to give it more of an asian flavor. Delicious!

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Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Reviewed: Apr. 18, 2011

Very nice salad. I like the crunch the almonds and noodles provide.

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Reviewer:

North Sask

Cooking Level: Intermediate

Reviewed: Apr. 5, 2011

I had had a version of this salad several times and wanted to make it myself. After scouring several recipes I chose this one. It was absolutely great! So easy and delicious! A great dish to bring to pass!

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Reviewer:

Tuesday

Cooking Level: Intermediate

Home Town: Lake Leelanau, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 6, 2011

This is a great recipe even for people who think they dont like cabbage. I make this for barbeques all the time and even for thanksgiving dinner once. I usually use nappa cabbage and typically red wine vinegar and canola oil in my dressing. Its very important to dress the salad at the last minute to keep everything crunchy.

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Reviewer:

jill.edwards

Reviewed: Jan. 27, 2011

Amazing. I had no idea this dish would turn out the way it did. What a great idea, and so simple to prepare. You can make this dish ahead of time, just save the noodles, and add right before serving so they are extra crunchy. The rest of the ingredients you can mix together.

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