I think this recipe is a "keeper." I, too, added ramen noodles (2 packages), since I didn't have the Japanese noodles, and I used sesame oil for the vegetable oil. Also sub'd bok choi cabbage, which worked just fine. Agree with the other reviewers that it really needs chicken. I served with grilled wasabi chicken over couscous and pushed aside the couscous and ate the chicken with this salad. Will make again and glad that I can make simple substitutions and still tastes great!
Comments and Reviews 1-4 of 4
AlbqCook Posted: 05/15/09
IvySue Posted: 06/21/09
Very nice, light flavor. I like the crunchy noodles. Recipe makes a lot - next time I will cut it in half unless I'm making it for a dinner party.
stacylynn Posted: 06/02/12
This is one of our favorite salads & a much lighter version than my mother-in-law served at a BBQ a few years ago. The original was called Oriental Salad, which I gues wasn't PC, but led to problems trying to find it when I had to replace my 2001 book. It's also the main reason I keep ramen noodles (subbed for the soba) in the pantry all summer. It keeps pretty well & we have it with all manner of summer grilled things. I always use sesame oil for better flavor & have sometimes served it slightly warm (not enough chill time for the dressing) & it's good either way.
gditch4546 Posted: 01/07/13
Wonderful, refreshing salad. I did substitute toasted sesame seed oil in place of the oil listed, excellent flavor. Served this salad along with Crunchy Buttermilk-Coconut Chicken Fingers and they were a hit combination at our house.