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This was such an interesting twist on a salad! We all really enjoyed it. I made a couple of changes- I used 1/3 cup each of olive oil, sugar and red wine vinegar. I used Vidalia onion instead of the green because that's all I hand on hand. Thanks for a new family favorite that I'm betting will be even tastier for lunch tomorrow!!
I'll add my review to the many others here. This is delicious, and especially quick and easy to make. I used one reviewer's tip of 1/3 cup of olive oil, sugar and rice vinegar, which was exactly the right amount of dressing. The other thing I did was toast the almonds, which added some great flavor and crunch. It's a favorite, already!
I have made this twice now, and it's been a HIT each time. I use 1/3 cup each of olive oil, vinegar & sugar for the dressing and then have added a teaspoon of sesame oil. I've used a combo of Oriental Ramen and Chicken Ramen which has been fine. I can only find dry roasted sunflower seeds, but they have fit well. I toasted the almonds which I think adds some good flavor. Both times I've made this, I put the slaw & green onions in a big bowl, put the nuts & ramen in tupperware, and kept the dressing in a mason jar until I was at the party, then mix it all together when I arrive so the ramen stays crunchy.
I halved the recipe, quartered the dressing . Great salad. Very quick and easy to do. I did roast the almond, sunflower seeds and ramen noodles at 350 deg for 7 min. and added roasted chicken breast.
We had this salad at my husband's sister's house and husband fell in love with it. I thought it good too so searched for it and found this recipe. This is EXCELLENT!Husband can almost eat the whole salad in one night. Only difference with mine is I toast the almonds in butter and delete the sunflowers seeds. Used white vinegar and to cut the calories, I used Splenda.
I absolutely love this recipe. Everytime I take this to a party I get rave reviews. It's great. For the dressing I use 1/3 C. sugar, 1/3 C. vinegar, and 1/3 C. oil. It's the perfect amount of each.
Hi all: I used 1/4 cup canola oil omitted the noodles added a dash of rice wine vinegar and a dash of white vinegar a dash or two of brown sugar along with two small serving boxes of raisins. Delicious. I used two bags of broccoli slaw and plenty of onion, both Vidalia and red, some salt n peppa and a wee bit of sage n rosemary. Mmmmmmm! Healthy too!
We enjoyed this so much! Made half a recipe (only two of us!) and used 1/4 C. oil, 1/4 C. rice vinegar, 1/4 C. sugar and 1 packet of seasoning from the ramen. Added in a generous handful of deli-roasted chicken and it made a perfect and oh-so-fast main entree for dinner. I didn't have green onions so I used a little diced red onion and I happened to have 1 or 2 Tbsp. of chopped cilantro left over so I tossed it in. Delicious! I recommend it! Thanks.
Update: Made it again for a second time and this time used the "oriental" flavored ramen. Very good! Thanks again.
Really good. I've had trouble doing a slaw dressing from scratch that I really liked but I think I finally found one that I like. Served it with a big Turkey dinner on thanksgiving. The ramen noodles were a good addition.