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This is very similar to an asian-style oil/vinegar coleslaw recipe that I make often. We enjoyed this as a side dish to dinner. For the dressing, I only used 1/4 cup sugar and it was still very good. I also used a mixture of shredded cabbage & romaine, and added in chopped avocado.
We loved it! Including my kids! It made a huge batch and I knew there would be some leftover, but we gobbled it up. I made it 3 days ago and can't make it again soon enough. The toasted ramen noodles really set this apart. Very versitile too. I used what I had on hand: reg. vinegar and peanuts instead of almonds. Didn't ruin it!
Good salad, I changed a few things. First I used fresh julianned ginger, mixed with the ramen noodles and ginger in a wok. I also used 1/4 cup of splenda in place of the sugar. Next time I will try using 1/3 cup splenda brown sugar to see how that works. I also added 1/3 cup almond slivers
Nice change of pace salad. There is a pronounced soy sauce flavor to the dressing, almost too strong. I used a 14 oz bag of coleslaw mix and only 1 package of ramen. Made for PAC April 2009.
This was a pleasant side dish. Asian influence with the dressing. My kids really enjoyed the crunchy ramen noodles. [made for recipe swap #19 Aug '08}
This is a wonderful salad. DH and I enjoyed this with salmon burgers for a nice relaxing Friday dinner. The recipe was reduced by half and beware--it makes lots but it goes quick. The dressing was made with Splenda/sugar and quick chilled in the freezer while the noodles and cabbage were prepared. Either just made and chilled this is delicious.