Ramen Coleslaw/Cabbage Salad

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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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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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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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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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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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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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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One of my husbands traditional thanksgiving dishes in Ramen Coleslaw, I used this recipe and he approved! I used oraganic asian vegetable ramen, added the packets to the dressing, and also added a little thai fish sauce and braggs liquid aminos.

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This was an ok salad. My whole family thought there really wasn't much flavor, and even less the next day. Sorry :(

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Love this in the summer! So refreshing! I made some minor changes, but it really beefed up the flavor: I toasted the noodles, reduced the oil to 1/2 cup and added 1/2 tsp. toasted sesame oil to the dressing. Yum! My DH suggested some mandarin oranges for next time. Thank you.

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I brought this to a x-mas party today and everyone loved it. I did toast the broken ramen noodles in the oven and they stayed crisp all day.

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I made a half batch of this to try and use up some cabbage I had (with not much else in the cupboards but Ramen). I'd had versions of it elsewhere and they had been alright, but this one was soooo good! I was literally surprised by how much I liked it and ended up eating almost the whole half-batch by myself throughout the night (oops, lol). I was also skeptical of adding the seasoning packet but it was the perfect touch. I had this with some mandarin oranges over the top and it was great ~ thanks SO much for posting a ramen cabbage recipe I can really get into! :)

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Really delicious, pretty simple if you follow the directions.

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