16 Reviews

I made this with half of a really large head of cabbage - finely shredded, 4 cooked chicken breasts, shredded into large pieces, a handful of baby carrots shredded with the cabbagei n the food processor, and the addition of dark sesame oil (1T) to our double batch of this recipe. I also added 2 cups of fresh sweet peas, just thawed from the freezer. We used the resulting chicken ramen coleslaw to stuff whole wheat mini pita bread halves, and it was a hit with the whole family, adult and children. I found I only had 1/4 cup vinegar so I added the 1/4 cup of lemon juice to the second batch of the dressing, and it was still delicious. A good recipe to adjust to what's in your refrigetator or your garden!

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Chef Freckles June 06, 2010

I love this salad. To change it up I crushed the Ramen noodles and sautéed them in butter. It was a big hit at the party and gave it a little twist.

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mmeure39 June 14, 2015

Love this recipe!!! I've been making it for about 10 years and I add chicken to mine. Well seasoned pan fried pieces. I pre mix everything and find that it even tastes better the next day. I'm making it tomorrow!

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Aja N. March 20, 2015

I reduced the oil slightly and completely forgot to add the almonds. It was still a hit. In the future, might add chicken breast and julienned carrots as a previous poster suggested. Thanks.

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B. Licious December 30, 2013

This is a pot-luck and dinner hit! I alter the recipe by not using sesame seeds or green onions and I use sunflower seeds instead of sliced almonds. I also add diced roasted chicken. Over all, an awesome recipe!

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Stacyleigh75 September 20, 2010

Excellent Recipe, You can adjust to your tastes all you want. I add sliced mushrooms with the broccoli slaw & bean sprouts. I usually toss in unsalted sunflower seeds and pepitos (1/4 cup combined) and I use one ramen noodle and mix with crunchy Chow mein noodles for something different. Sometimes I might add some chopped radish or matchstick carrots...but to keep the crunchiness its really not a next day salad.

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Pinko 74 August 09, 2010

This is great! I take it to our workplace luncheons and everyone loves it. Rather than use sesame seeds I add a teaspoon or so of sesame oil. I also reduce the amount of oil to about 1/3 cup to reduce the calories. I also add a small can of drained mandarin oranges.

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Cooking CF December 17, 2009

I stir fry the noodles in a tad of butter and use oriental flavor ramen. I also use one packet of Splenda instead of sugar. I also like to make enough for leftovers, so I keep some of the salad without noodles, adding them the following day so they don't get soggy. Add chicken or tofu to balance the carbs and protein.

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ronandteri July 21, 2009

I really like this! I skipped the almonds because I was out. I used olive oil and a dash of sesame oil. Only used 1 packet of Ramen and it was beef flavor... and for the sugar I used 1 packet of Splenda. For salt I used 3/4 tsp. and 1/8 tsp. for pepper. Thanks!

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Oolala July 20, 2009

I made this recipe over the weekend for a family reunion. It was great for several reasons; one of which was that since it had no mayonaise, it could sit out in the 107 sun. I also added crisp fried onions on top and added a smidge of sesame oil and mandarin oranges. Everybody loved it. Thanks!

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cmilburn June 24, 2008
Ramen Coleslaw/Cabbage Salad