-
-
My review
Chinese Cabbage Salad I
MOGELSBERG
"A delicious salad with a variety of tastes and textures. Uses packaged salad mixes."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 290 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
- In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
- To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Nutrition Facts
Per Serving: 290 calories; 21.3 g fat; 22.8 g carbohydrates; 4.6 g protein; 3 mg cholesterol; 263 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 310399 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2006
WOW!! This salad definitley deserves 5 stars. The dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount o...
Most helpful critical review
10/2/2008
Waayyyyyyyy too sweet! I subbed rice vinegar for the cider vinegar and used peanut oil instead of vegetable oil. Minced garlic might have been good, along with a bit of sesame oil, and sesame ...
Most helpful
Most positive
Least positive
Newest
2/10/2006
WOW!! This salad definitley deserves 5 stars. The dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount o...
1/22/2003
I usually don't review the recipes, but this one is such a hit with my family--including my two young boys!--that I've got to respond. A few changes: I added a big handful of chopped cilantro, a...
9/12/2006
I recently served this at our neighborhood block party and it was a smash! I usually coat the nuts, ramen noodle pieces with melted butter before I toast them and the key to preventing these to...
1/18/2007
I use this recipe all the time! I make a few changes though. I use 1/4 cup oil, 1/4 cup white vinegar, 1 T. Sesame Seeds, 2 packets Splenda, 6 oz. slivered almonds, 2 packages of Chicken Ramen...
5/28/2003
I really liked this salad but did make a few changes to it to cut down on some fat. I completely left out the ramen noodles and reduced the oil to 1/4 c, used 1/4 c of rice vinegar instead of c...
1/29/2003
I used a little less sugar and when it came time to bake the ramen noodles and cashews, I sprayed some butter (in those new nifty butter spray bottles) on both the baking sheet and overall and t...
1/28/2006
This is delicious, instead of the prepackaged shredded coleslaw, use a head of chinese cabbage, slice thinly and follow the rest of the directions as instructed. Our new favorite salad!
8/25/2003
This is wonderful!!! Everyone raved over it. I will make this again and again and again. I'm addicted! The only unfortunate thing is that it does not keep. Must add dressing, nuts & noodles ...
6/11/2003
Yummers! I add the toasted noodle/nut mixture as served or it gets mushy if leftover.