I made this salad, but changed the recipe a little was a big hit! I cut up to different color cabbage's in layers added spring onions with some of the green also and shredded carrots. About 2 hours before added liquid contents with a few drops of roasted sesame oil. Mix up and refrigerated, while doing that I toasted sliced almonds and the noodles already had roasted sunflowers seeds and put everything on salad when ready, awesome!!

I made this today for a church potluck and it got RAVE reviews! I made it according to directions, only I added a bit more cabbage than just the 1 pound, because it would have been way too much dressing, otherwise.

In a word, perfection! And I only had chicken flavored ramen and it was wonderful!

I don't see any good reason for so much oil. I only use 1/2 cup.

I make this salad all the time but I don't add any sugar and I use only about a third of a cup of oil. We love this as we can change it up by adding different veggies with the cabbage, I have found that tomatoes and cucumbers make it soggy though, try bean sprouts in it, really yummy!!!