Almond and Cabbage Salad

This was fantastic! I did cut down on the dressing ingredients: used 1/8 cup oil (I prefer sunflower oil), 3 Tbl. vinegar (I prefer rice vinegar), and 3 Tbl. sugar. I think the dressing in this recipe is missing a key ingredient - the Ramen seasoning packet - be sure and add it to the oil, vinegar, and sugar mixture. Note that it really makes a difference to toast the almonds and sunflower seeds before adding them. I like to let the salad sit for a few hours in the refrigerator so that the cabbage wilts a little, the noodles hydrate, and the flavors meld, then I add the almonds and sunflower seeds just before serving. Thanks for the recipe!  -  05 Jul 2007  (Review from Allrecipes USA and Canada)

Real yummy recipe - everybody loves it but I do have some variations. Make it easy for yourself & buy the bag of coleslaw already pre-chopped. It has carrots too which adds some color. I do not use butter to toast nuts as you don't need it - they have their own natural oils. But they cook fast, so don't walk away. I used 1/3C oil, 4T vinegar & 3T sugar along w/ 2 seasoning packets from the Ramen noodles. This is a great side dish for a summer BBQ.  -  13 Apr 2008  (Review from Allrecipes USA and Canada)

I loved this salad, only I made it with the Broccoli Slaw that you can buy pre-shredded, it kept crisper than I think the shredded cabbage would, and tasted even better the next day, I also added the Ramen Noodle seasoning packet with the vinegar/oil mix and used sesame oil because it adds great flavor to any salad.  -  02 May 2007  (Review from Allrecipes USA and Canada)