More Crunch for Your Munch Chinese Salad

From: Chef Carol Kay

On May 28, 2008

Yum! Just what i was craving. Thank you!!!

From: blancpage

On May 25, 2008

10 stars! This recipe is very similar to another recipe that I've been making for some time now, and which I found here on 'Zaar. But this recipe was just different enough to pique my curiosity. i also had a bag of tri-color coleslaw mix I needed to use. My bf wasn't home to try this, but I made it for my dinner. Although I expect this makes an excellent side salad, I chose to eat it by itself. Regarding the other chinese salad I've made from 'Zaar, I usually add grilled chicken strips from the store, or marinated chicken (in teriyaki) which I bake and cut into strips using a teriyaki sauce I also found on 'Zaar. Along with the chicken I add a can of drained mandarin orange segments. However, because I chose this recipe for PRMR, I wanted to stick to the recipe as much as possible, so I made as directed and didn't add anything extra to it. I halved the recipe, used 8oz of tri-color coleslaw mix, added some additional grated carrot (1 medium carrot), and used Smart Balance with Flaxseed Oil spread for the butter. I halved all the salad ingreds except I only had slivered almonds instead of sliced. I used just under 1/4 cup sesame seed (personal preference). Technically, my sesame seed was already toasted and the sunflower nuts were also salted and roasted, but I toasted them in the pan anyway. I decided due to being low on dressing ingreds, to cut the dressing amts down to 1/4 of the amount. I used extra-virgin olive oil as that was the only kind of olive oil I had. My soy sauce was low-sodium. I used a pinch of salt and a dash of pepper and I used the white sugar option. This was very, very good! The only down side? My jaw muscles hurt from all the yummy crunchiness! I love this salad though, everything tastes great together. Thanks for sharing Sharon123! :D Made for Please Review My Recipe Tag Game.

From: Gatorbek

On Jun 18, 2008

This was a great lunch! I love the addition of sesame seeds to the noodles, it gave the salad a wonderful flavor. Unfortunately, I was out of almonds, but I'm sure they would add even more depth. I used less than 1 tablespoon of butter, to cut the amount of fat, and the noodles toasted up nicely. I was able to toss this together in under 20 minutes, even grating the carrots by hand, so I guess it depends on how quickly your noodles cool. The dressing was a tad sweet for me, next time I may cut the sugar in half, just for personal preference. Still, it was delicious! Thanks!

From: ~Nimz~

On Sep 8, 2007

We loved this salad. The crunch of the ramen noodles along with the sesame seeds, sliced almonds and sunflower seeds was just perfect. I had a small napa cabbage so I adjusted the noodles, seeds and almonds to what I thought would work. Made all of the dressing and have 3/4 of it left. Dressing is very good. I used the honey option and decreased the butter to about 3-4 tablespoons, which worked for me. It took me longer than 20 minutes also to make this, especially with the cooling time. We will be making this again for sure. Thanks Sharon.