5 Reviews of More Crunch for Your Munch Chinese Salad

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.

From: Dreamer in Ontario

On Oct 17, 2007

This is a very tasty salad. I was scepticle about frying dry noodles but the result, alongside the seeds and almonds was very flavourful.

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.