11 Reviews of Chinese Cabbage Salad / Coleslaw

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!

From: creativecooking

On May 7, 2007

Nice salad and lots of it. A little bland for me. Next time I will use Napa cabbage, more ginger, more sesame seeds. Perhaps a dash of hot sauce. Definitely needs salt and pepper. I will tweak and report on results.

From: Pokey in San Antonio, TX

On Jun 29, 2006

This was really good, and even better the next day. I increased the amount of "dressing" and cooked the noodles. Everyone loved it. Thanks for posting.

From: currybunny

On May 6, 2007

This is outstanding - I make this regularly and always get comments on it! If making for a dinner party I often make the sauce and noodle/nut/seed mixture a day or so beforehand and just store in airtight containers til needed. Thanks for a great recipe!

From: Kiersten Phae

On Jun 29, 2008

This worked really well for us. I had altered much of the recipe, but I used the base dressing for us. Because of allergies, we can't make most cabbage salads using the ramen seasoning mix. I'm really glad to have found this recipe. I skipped browning the items in butter (DS allergic). I also didn't boil the mix, just tossed it in the micro for 30 seconds to dissolve the sugar. We can't have almonds (DS is ANA to nuts) so we upped the sunflower seeds. I didn't have any green onions, so I used onion chives out of my garden. I also added 1 whole cucumber because my family loves them. After all these tweaks, it still worked good for us. Thanks for sharing the recipe!

From: Susie D

On Aug 2, 2008

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!

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: 000

On Jun 11, 2008

Very good!