Chinese Cabbage Salad / Coleslaw

From: Texas Girl in California

On May 25, 2009

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.

From: Kona K

On May 10, 2009

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!

From: Larry in DC

On Jun 29, 2004

Only problem I had was we didn\'t make enough for our party. It was gone fast. There was a little too much liquid though, so agree with first reviewer to cut down on oil.

From: Geema

On Feb 28, 2003

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!