A delicious crunchy salad made with ramen noodles, shredded green cabbage, almonds and sesame seeds. The dressing is made with vinegar, oil and sugar and it softens the noodles.
this recipe is wonderful, but using a bag of brocolli coleslaw mix, instead of shredded cabbage makes it even better! - 23 Mar 2001 (Review from Allrecipes US | Canada)
This was very tasty. The leftovers held up until the next day quite well. The ramen noodles lost a little of their crunch but my son actually liked it better that way. I also used packaged slaw mix. I think you could add some cooked chicken and turn it into a main dish. - 19 Mar 2003 (Review from Allrecipes US | Canada)
I've been making this for years and it's much better if you toast the ramen noodles with the almonds and also add some soy sauce to the dressing. Everyone loves this salad. I also use 1/3 cup oil, 1/3 sugar and 1/3 cup vinegar. - 22 Jun 2011 (Review from Allrecipes US | Canada)