Asian Salad

I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the r...

Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves ...

Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for ...

This was really great! My husband is a chef and soooo picky and he said he REALLY liked it and would eat the leftovers. I read through the other reviews and took the advice of a few others. I cu...

this is a great and easy to make salad... with some modifications: - i used a spinach mixture instead of the napa - added some mandarin oranges and water chestnuts - substituted olive oil (m...

Loved this recipe!! My only complaint (but will modify for future uses) is that it says "cool" the sauce mix, when really, I think that it would taste better chilled (apprx 1 hour?) before pouri...

Next time I will omit the butter and toast the almonds and sesame seeds just as others had suggested. I also cut down the oil to 1/4 cup and may try cutting it down even more the next time I ma...

This was great.. I also did not use the butter for browning the noodles/almonds/sesame seeds. I just put spray PAM into the pan w/about 1 tsp of sesame seed oil and browned over low heat. Once...

Excellent, easy recipe and delicious. My only issue, and the only reason I gave it 4 stars rather than 5, was the amount of oil. I am going to try it with slightly less oil.