My Favorite Oriental Coleslaw

From: Lazy Chef 2

On Jun 28, 2009

This was really delish!! I used rice vinegar, 1/4 cup of sesame oil and 1/2 cup of olive oil...1 cup of sugar, 1 tbl tamari sauce instead of regular soy, and added slivered almonds...I used only 2 packages of the noodles...the kids couldn't get enough of it! Thanks for posting such a great recipe!!

From: Dawni

On May 23, 2009

Truly awesome!! I cut the sugar back to 3/4 cup and the onions back to 2 bunches and only 3 packages or the noodles with only 2 packages of the seasoning packets to try to keep the salt down. It is very yummy. I ate some with leftover chicken tacos and I couldn't get enough of this coleslaw. Great summer side!

From: Derf

On Oct 14, 2002

Well I accidently came across this Mark, sounded so good I had to add it to our Thanksgiving dinner menu. Very good indeed!! I made one change, personal preference for diabetes, left the sugar out of the dressing and used 1/4 cup of brown splenda. Seemed to work fine. Had rave reviews!! I cut the recipe in half and did make it the night before, love things made ahead!! We loved the sunflower seeds and our favourite crunch, water chestnuts. Thanks for sharing, it added a delightful crunch to our dinner!

From: spottie scott

On Oct 26, 2006

I gave this recipe 4 stars in hopes that people would try it; I do, however, hope they read reviews (as I do!). I made this recipe 2 different ways and here are my findings... as listed, there are too many noodles to really call it 'coleslaw' and the dressing is REALLY (and I mean REALLY!) sweet. The second time I made it, I used 2 pkgs of noodles instead of 4, halved the sugar to 1/2 cup, and substituted 1/4 cup of the vegetable oil with sesame oil. Eureka! Now THIS is an awesome recipe!! Also, I only had oriental-flavored ramen the second time around and I didn't notice a difference between that and the chicken... I think any flavor would work just fine. Thanks, yooper, for submitting such an easy and tasty recipe!!