Crunchy Chinese Salad

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Oh MY!! This was so good I couldn't believe it. It is crunchy and has so much flavor. My husband, who rarely likes salad, had two helpings. He thought it was delicious. It's so easy to throw together. This is going to become a regular on our table. Thanks Ina! I love your recipes.

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I added whole cashes instead of almonds, switched splenda for the surgar straight across and used rice vineger instead of white and added the packs from noodles to mix.

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My whole family absolutely loved this recipe!!! Only small change I will make when I make this again...and I will make again and again...I don't think it is necessary for a full stick of butter....I think half a stick would work fine, and I also went with the other reviews and only put in about a 1/4c of sugar...one cup is absolutely insane!! and unnecessary. overall GREAT salad!!

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I stirred in the flavor packets with the sauce and it was even better

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The first time i made this salad was about 2 years ago and i havent stopped yet! Every holiday its a huge hit, everyone loves it!

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I have made this dozens of times and everyone loves it however I make it with these changes to make it healthier (and it still disappears: reduce butter to 1/4 cup, use only 1 pkg noodles (they are very high in calories, reduce sesame seeds to 1/3 cup, reduce oil to 1/2 cup and reduce sugar to 3/4 cup. Because I'm Asian, I also increase the soy sauce to 1 tbls. for more flavor. Be careful not to burn the sesame seeds or they will taste bitter. I have also occasionally added a can of mandarin oranges for color and taste.

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I used bagged coleslaw and it was easier!

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I used garlic flavored sesame seeds - delicious.....

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Great salad. Easy to make. Other reviews mentioned that they reduced the sugar but didn't say how much. I reduced the sugar to 1/4 cup and the dressing is fabulous.

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I have been making this recipe for a long time, and found that by substituting shredded cabbage for the napa, this dish hold up much better for outdoor potlucks. I also use much less sugar, and a little sesame oil. I'm taking this to an oyster roast today and will try the lemon juice.