17 Reviews

Crunchy, tasty salad. This recipe has floated around for a while, but I love the addition of the nuts and seeds in this variation. I added some minced cilantro to the mix, and I cut down on the oil, using only 1/2 cup and it was more than enough. I'll cut down even more when I make it again...and I certainly will!

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Geema February 28, 2003

YUMMY! I loved it. I'm not a big fan of raw pepper so i left that out. I also added more sunflower and sesame seeds. I kept the oil to 1/2 cup and added about double the sesame oil. Also used low sodium soy sauce and left out the salt and pepper. I would also recommend sauteing the ramen noodles first until they are slightly golden, then adding in the nuts and seeds. Also if taking to a party - I'd keep the crunchy stuff out until ready to eat as they soak up the dressing and loose their crunch. I plan to keep this on hand - in 3 separate parts - for summer dinners when I need a salad.

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RaisingKang May 25, 2009

I enjoy Chinese Slaw anyway, but was really pleased with this one. I loved the additional veggies & especially the nuts. The salad was pleasing visually & the crunch fantastic. I did make a few minor changes trying to reduce fat & following the other reviewers advice. I eliminated the browning in butter step & the butter. I also cut the oil in half. I found it more than enough to coat everything. I will be making this again. Thanks Rita!

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Susie D August 02, 2008

I was totally skeptical of this because quite honestly, I've never tasted Ramen before....Yes, I know, I am weird in that way...lol. However, since my daughter eats it, we had some on hand and I wanted to try something new with the half head of cabbage I had. Once I got it all assembled and tasted it, I was totally shocked. It is amazingly delicious! I will definitely be sharing this recipe with many others.

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Bandurasbox December 16, 2014

I leave out the oil/butter.

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Chef Nature February 27, 2012

This was a very nice salad, I have never had a salad made quite like this before, but I will be having it again so so different for us, but we really likes it. I knew I would, but DH is a fuss pot and I really didn't think he would eat it, but I was amazed he loved it. Very very crunchy. I served it with Grilled Thai Beef Skewers#301990 and they worked very well together thank you so much for posting. Made for ZWT#6 2010

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Tea Jenny May 31, 2010

This is a fantastic change from the other Chinese coleslaws I have had. We loved the addition of extra veggies and the mix of nuts. Thanks for the great recipe!

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Slatts May 30, 2010

This is delicious! I didn't throw the crunchy parts in until the very last minute, and I'm so glad I waited...this is sooo delicious! Loved this salad....thanks for sharing!

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breezermom May 24, 2010

I made this as part of an Asian meal for company, and it was the best dish of all. I made it without the ramen noodles or almonds (allergies) but added cashews. Everyone loved it and the 4 of us ate the "serves 10-12" amount.

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Widget3 February 25, 2010

Very refreshing and simple salad. I decreased the amount of oil used to 1/4 C of olive oil and 1 TB sesame oil (I think next time I will increase amount of sesame oil), and used apple cider vinegar instead of rice wine vinegar. I also skipped the browning step, as I wanted to save some calories and fat. I think next time I will add some grilled chicken to turn this into a main meal. Thanks for sharing!

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Kona K May 10, 2009
Chinese Cabbage Salad / Coleslaw