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Delicious! I only used 8 oz. of whole wheat pasta and doubled the napa cabbage amount (trying to cut down on carbs) and I used about 3/4 teaspoon hot pepper flakes - it was spicy enough for our tastes. Everything else I left according to the recipe and it turned out great. Thanks for posting!

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Babs in Toyland August 02, 2002

Absolutely incredible!! I can't recommend this recipe enough. Has a nice bite to it.

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Susanita Moreno July 03, 2002

This was outstanding! Made without the meat as a side dish and it's my new favorite pasta salad!

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alisa stevens July 29, 2002

This dish was absolutely delicious. In the end I didn't really make any changes at all, which is very unusual for me! I did use a 16 oz bag of coleslaw mix instead of shredding cabbage and carrots. I also started out the dressing with less crushed red pepper and chile sauce because of course you can't take it back out if it's too spicy. But after tasting the dressing I decided it could use exactly the amount the recipe called for. I pan seared some shrimp to add to the salad but it would be great just by itself as well. I am going to take this to a company BBQ this weekend and it is on next week's menu as well, this time with grilled chicken.

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Sooz Cooks August 10, 2011

This is one of my most used Zaar recipes. It's very refreshing and healthy! I usually leave out the hot sauce, I get enough kick from the red chile flakes. I just realized that I have left out the bell pepper every single time I have made it on accident! Oops. I have made it with chicken and shrimp. I have also used spaghetti noodles or rice noodles and it's great both ways! Definitely more filling with the spaghetti noodles, and a little lighter will rice/glass noodles. Thanks for sharing!

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Lakerdog2 October 16, 2008

Delicious! I also doubled the cabbage but I used regular cabbage since I did not have the napa cabbage.

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1baytown October 20, 2012

I made this for 4th of July. It was wonderful. Light and full of flavor. The only change was I used sweet chili sauce for the reason that I was out of Sirachi. It still had a bit of kick. It was so good. I am going to make it again for "Killer Crab Night". I'm going to throw some blue claw crab meat in this. I'll let you know how it turns out. How bad could it be? lol. Thanks Miss Annie...

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shadowgirl... July 06, 2012

This is an excellent recipe to start with. I decreased the pasta to half a pound and increased the vegetables to a whole head of shredded nappa cabbage; added a green pepper, red pepper and orange pepper, sliced and roasted. 1.5 caramelized onions. I decreased the the soy sauce in the dressing by about 2 tablespoon since I had less pasta. Used thinly sliced pork chops because that's what I had on hand and my son does not like shrimp, but I'm sure shrimp would be have been awesome. Thank you for a delightful recipe.

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Nado2003 June 08, 2012

I feel like I may be the only one, but I was confused about how to prepare this. Were the vegetables to be mixed in raw or cooked? Well, I decided to saute them lightly. I doubled the amount of cabbage, then added some bok choy too. The whole dish was good, and the heat of the dish was perfect for my taste, but the sesame oil and cilantro were overwhelming. I will make this dish again, but I think next time I'll adjust the amounts to my liking, and I'll also make the vinaigrette the night before to let the flavors marinade.

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aHardDaysNight July 23, 2011

De-freakin'-licious. I took previous raters advide and doubled the cabbage, but DANG, this was good!

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