Easy Healthy Salad With Rice Vinegar and Napa Cabbage
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11/14/2005
I have tried several of these "chinese slaw" recipes. This is the best. the addition of the sesame oil makes a world of difference. It has been a requested recipe, even by people who already make a version of this. I keep the 3 components in separate containers in the frig and mix it up as I feel the urge. It stays crunchy and is a great quick lunch or dinner side dish. A BIG hit at gatherings, too.
09/19/2002
Really, this recipe is almost like "asian salad" also found on this site (just a little less sugar and less ramen noodles). Still, VERY GOOD! I like to use a package and a half of the pre-shredded coleslaw mix, it gives you the same results but less time is spent on chopping. In addition, to make this one "different " from the other recipe, I used cashews in place of blanched almonds...I just tossed them in when I mixed in the sauce. I'm keeping this one just in case I ever lose my copy of the receipe for Asian Salad.
06/20/2000
This salad is phenomenal! My mom made it for me the first time. I don't like cabbage, so thought I wouldn't like this. Boy, was I wrong! I could have eaten the whole bowl! I made my mom fix it for me several times while home visiting - and it was also the big hit with any guests who lucked out and were present for dinner with this fabulous salad on the side. It does take a bit of work - but it's worth it! Plan to eat the whole salad in one sitting, as it's not so great the next day when the crunchies have gone stale. If it's too much for one sitting, make the salad and split it into two before adding the top ramen and almonds. Put the extra toppings in an airtight container for the next day. Do the same with half the dressing. Trust me - this is as good as the chinese salads you get in a restaurant! Kudos to the chef who shared this with the rest of us!!!
02/14/2008
so i made this again tonight b4 realizing i didn't the ramen. here is my solution: use 1 cube of chicken boullion and dilute in a tablespoon of very hot water. add this to the dressing ingredients (which i always, always double except the oils. i only use 2 tablespoons vegg oil and 1/3 cup sesame oil to cut the fat/calorie content. yes, the dressing is a wee bit loose but i will sacrifice the oilyness of almost a cup of oil, yuck!). still toast your almond/sesame seed mixture but you don't even need the butter if you use non-stick pan. my family didn't even notice the difference. and once again we ate the entire bowl. so good with salmon and brown rice. ------------- my family loves this! its very yummy & very similar to another recipe on this site but has less calories (napa cabbage noodle salad). only made two small changes: less noodles cuz there would have been waaaay too many. used about half a bag. second, i added more green onion than called for as i wanted more of the wonderful subtle green onions flavor. another thing i did was make more of the dressing as i am going to try it as a marinade for sea bass or such.
01/11/2003
Great salad. Have made tons of times. I make dressing and the nut topping, then chop and bag the veggies (Napa and green onions)and put all in fridge. When I am ready just toss all together. Can do up to 2 days ahead. Sometimes I make half recipe and do the rest the next day or the day after. Very user friendly recipe and always gets rave reviews.
09/19/2002
Really, this recipe is almost like "asian salad" also found on this site (just a little less sugar and less ramen noodles). Still, VERY GOOD! I like to use a package and a half of the pre-shredded coleslaw mix, it gives you the same results but less time is spent on chopping. In addition, to make this one "different " from the other recipe, I used cashews in place of blanched almonds...I just tossed them in when I mixed in the sauce. I'm keeping this one just in case I ever lose my copy of the receipe for Asian Salad.
10/21/2003
I really LOVED this salad, but unfortunately I could never eat it again. If you get headaches from MSG, beware!! Those ramen seasonings straight are bad undiluted!! I used a bag of coleslaw mix instead of shredding a head of cabbage, and I added a few extra drops of soy sauce to the dressing b/c all I could taste was the rice vinegar. I also stored everything seperately like suggested, and it did keep for a few days.
11/18/2002
Very good! Next time I'll add some carrots, broccoli, and chicken. Take the advice of another reply and store the dressing seperate from the cabbage because it is soggy the next day.
07/25/2002
Actually, this is a recipe I've had in my arsenal for several years now. I was fresh out of college and went to a fellow alumus' grad party and his mom served this refreshing salad. I demanded the recipe before I left and good thing, too, I haven't seen the alum since the party-- thanks, Mrs. Levine! After browsing the allrecipe.com site and finding it here, I just needed to chime in with praise. MAKE IT -- it's a crowd pleaser EVERY time!!
04/30/2007
This salad is delicious. Shred the napa and scallions very finely (and the carrot too if you want to add it as I do) and toss in a small amount of chopped cilantro (fresh coriander leaves) or watercress. You can prep it ahead of time, too: (1) brown the noodles/seeds/nuts/seasoning then hold at room temp under a paper towel (2) mix the dressing and keep seperate (3) and shred the veggies and keep in fridge. When ready to serve, simply toss all three components together - fabulous!
06/19/2003
My mom makes this with cashews, not almonds & it is THE BEST SUMMER RECIPE EVER!! It's wild how the different ingredients combine to make such a unique & flavorful dish, like other reviews, you can't tell it's raw cabbage, it's just crunchy. Reminds me of the Lettuce Wrap appetizers you get at PF Chang's.
12/15/2010
Made exactly as written. This is a great salad to take to potlucks or family get togethers.
10/22/2003
Overall, this is very good. I browned some chicken breast and added it to the noodles, sesame seeds, and almonds in the skillet. There didn't see to be enough dressing for the amount of cabbage I had. (And it was only about 3/4 of the large head...) I added a tablespoon of sesame oil to the dressing. I did not add the dressing to the whole bowl of cabbage and tossed only the amount needed for the meal. I am storing the rest of the chicken/noodles/nuts and the cabbage and the dressing all separately for left overs tomorrow. I love this type of salsd and will continue to try other recipes in order to find the one that best suits our tastes.
06/22/2004
IMPORTANT NOTE: You must serve this salad the same day that you make it. I made it a day ahead and the dressing wilts the cabbage down to mush!
11/03/2007
My friends BEG me to make this salad. The adjustments I made are to use 1/4 cup sesame seeds instead of 1/2 cup, and a bag of shredded cabbage. Keep all ingredients separate until ready to eat otherwise the cabbage and crunchy mix get soggy. This salad doesn't last leftover.
01/28/2012
I have made similar recipes before, so I just glanced at the recipe before making this. It wasn't until I went to prepare it that I noticed that you are to use the seasoning packet from the ramen. I eliminated that step and made it otherwise to directions and it was delicious. So don't be afraid to leave that icky flavor packet out, just crumble up the ramen raw and put it in the salad.
03/16/2005
Mmm. So good, but very salty. It may help if you can find low-sodium Ramen, because that's where all the salt comes from. Definitely do NOT put dressing on salad if you are going to save the leftovers. The dressing has an almost peanutty taste, by the way. I eat this as a meal.
01/01/2010
i've been making this recipe for years and love it! i always add the little packet in the ramen noodles in with the dressing and also buy the packages of cole slaw cabbage already shredded with carrots...so much easier and a little more color...
06/30/2005
Fantastic! I use prepackaged - coleslaw - it saved time and was even better. It is a huge hit. Often I add chicken strips and mandarin oranges to make a meal out of it.
11/02/2004
I couldn't put my fork down! I only used 1 tablespoon of butter...the ramen still browns just fine with a little cooking spray. I was able to cut the fat and calories almost in half just by using less butter! I didn't have rice vinegar, so I used cider vinegar and it still tasted great.
04/17/2003
I've had this before using peanuts instead of almonds. This is fantastic. I love the many flavors and textures. Yummm.
07/08/2002
Thank you, I have been looking for this salad ever since I tasted it at a potluck. We loved it!Mignonne
11/09/2002
Everyone in the family loved this! Even the picky ones.
01/16/2001
This was excellent! To make it as an entire meal, I sauteed boneless, skinless chicken breast in a little all purpose seasoning and oil and diced up the chicken adding it to the salad. My husband loved this!
12/12/2002
Though I haven't had this for almost a year, I remember it being extremely tasty and a big hit with picky eaters in my family....
04/15/2002
This was wonderful! I even liked the dressing and I usually prefer to make my own. Throw in some sliced chicken breasts and as another rater suggested, you have a main dish for those hot summer days. No almonds? Use dry roasted peanuts. You could even add some shreaded carrots for color. This is a very versatile, easy,fast & delicious recipe. Thanks!
03/28/2005
So good!! A very light and delicious salad. I made it for a Chinese themed supper club and it was excellent. I also made it a 2nd time with a mushroom flavored ramen and it was equally good! Thanks!!
06/07/2004
I have made this several time for potlucks and it is always a hit. To add color, I use some shredded red cabbage, bok choy and a bit of grated carrot, which make a lovely presentation. For my own family, I have thrown in chicken for a great meal. This recipe is a keeper!
02/02/2004
The dressing for this salad is first rate -- light and flavorful! My husband doesn't like cabbage, so I used mixed salad greens, added sliced, cooked chicken, 1/2 cup of shredded carrots per salad and some mandarin oranges, and left out the onions and the sesame seeds. I've substituted both chow mein noodles and fried rice noodles for the ramen noodles with good results. So you can substantially alter the salad itself but still get good results with this wonderful dressing.
10/14/2004
Good, but not the best. Since all the indredients are of the same color a little red cabbage helps a ton. Also substitued cider vinegar for rice.
06/06/2003
This is excellent. It's the only cabbage-ramen salad recipe I use. I add chunks of grilled or poached chicken breast.
03/26/2003
This recipe was absolutely yummy. I didn't change a thing, and it came out perfect! Everyone had seconds .. I had thirds! Thanks.
02/22/2003
Yum. Makes a good "lite" dinner. My husband dislikes cabbage, but loved this dish. He was surprised when I told his it was cabbage - he thought it was lettuce.
11/14/2004
This is so delicious! I've made it several times now. I haven't made it with sesame seed yet (I'm too cheap to spend $5+ on sesame seeds), but it's great anyways. I used 1 tablespoon of butter (don't like it too buttery) and use only 3/4 of the seasoning packet (don't like it too salty). I suggest buying the better ramen brand as you can tell the difference. It's always a hit at parties and I could finish the entire bowl myself!
06/28/2001
This was wonderful!! Never have I enjoyed a salad as much as this, my Mum and I nibbled at the leftovers till the bowl was empty. Even my stepDad liked it and he doesn't like "new" foods!! My daughter, who doesn't like cabbage liked it too. Thanks for this recipe.
08/23/2005
not bad....even the kids ate it!! I used regular cabbage, but I think I used too much of it. Next time will make it with only 1/3-1/2 of the cabbage (I used over 1/2 of a small head and it was too much). Also, I only added 1/2 of the flavoring packet, but next time I think I'll use the whole thing as it wasn't too salty to me.
05/06/2005
This is pretty good. I don't think the ramen noodle mixture needs the seasoning packet added though, it takes away from the dressing and is way salty. I used regular cabbage and it turned out well too.
07/04/2011
My entire family loves this recipe. It's super easy to make and travels really well, so we've taken to holiday parties, business events, and just served it for dinner with family and friends. It is always very well received, and even my crotchety grandpa who doesn't trust that foreign food enjoys it. If you can't find white sesame seeds, black works just as well, though I tend to cut the amount they ask for so it's not overpowering. This salad has a delicious and surprising flavor to add to any meal.
05/03/2004
OK. I have had other recipes similar to this so this was nothing special. It was very quick to assemble, and it is healthy! I would make it again.
05/25/2005
Fabulous! Everyone who I've served this salad to loves it!
09/22/2004
I loved it.
01/04/2012
My whole family loved this. I served with lettace wraps for a healthy dinner. I too used packaged slaw mis to make it easier and the carrots in it add a little something. Of couse my daughter loved this (she is my picky eater) as she has been begging me to make this salad for months.
07/23/2011
There are a billion versions of this salad on this site, and this is a very good version. Be certain that you don't add the crunchy bits until you're ready to eat the WHOLE BATCH because otherwise the noodles get soft which is sort of -- disconcerting. Serve the crunchy bits in a bowl on the side as a salad topper if you think there's a chance you might not finish it all in one sitting. I served this with AR's "Thai Chicken Balls" and we liked this combo a lot. Thanks for the recipe!
01/14/2009
A friend I worked with brought this years ago, LOVED it. But she called it Stinky Salad. She moved and I never got the recipe. This is it!!! Love the flavor, the crunch & the texture. Brings back fond memories of myself and co-workers bringing dishes to work and enjoying each others food. It was a great way to bond with each other.
09/13/2003
This salad is very easy to make, especially if you have a food processer that will shred the cabbage. It only took a few minutes and it was absolutely yummy! I recommend not adding the ramen mixture until the very last minute or the ramen noodles will soften.
11/24/2001
I love the tangy dressing. This was great!
07/31/2004
Great recipe, my sister-in-law first gave it to me. If you want a salad that will hold up, substitute one large bag (at least 16 oz) cole slaw mix for the napa cabbage. The salad will last until it's all eaten-up! You can also add a large can (or two small) of well-drained mandarin oranges, tossed in at the end. Delicious.
02/21/2005
I liked this slightly better than another similar recipe I made. Very simple and quick to prepare when using bagged coleslaw mix. Husband loved the crunchiness of the salad.
08/08/2005
Excellent! Really enjoyed.
07/29/2004
I loved this salad but don't like the fact you can't keep the leftovers. The noodles get pretty gross after only a short time. For a crowd, it's a winner though!!
09/07/2000
I took this to a pockluck and even the men raved about it. Thanks for printing it.
09/28/2004
This was pretty good, but I have had similar salads that I liked better. I definitely liked the tip of keeping the dressing separate so that leftovers aren't soggy.
10/03/2005
Yummy and easy. Great recipe didn't change a thing.
10/01/2004
This is one of the better recipes for this delicious salad. I added a bit more vinegar as I found the dressing a bit too sweet. I also combined cashews and almonds which added to the crunchy texture. I made it for a potluck and brought home an empty bowl. Thanks Kay!
08/25/2010
The dressing is fantastic. The salad tasted just like my favorite chinese chicken salad from a restaurant, minus the chicken. I didn't have any ramen noodles, so I omitted them, but added shredded carrot & sliced red bell pepper (great additions IMHO). The salad was just begging for shredded chicken and next time I'll definitely add it and maybe some cilantro. Will make this again and again and again.
01/16/2006
The salad tasted good enough but was not visually appealing. The various crunches make it good enough that I may try it again. Maybe adding some carrot or purple cabbage would give it more color.
01/17/2010
This is by far my favorite ramen coleslaw recipe. The soy and sesame oil really add something... That said I have NEVER added 1/2c sesame seeds. I have always been out when making this recipe, but I still couldn't imagine using more than 1T of sesame seeds. The napa cabbage is great in this too.
07/18/2005
This is a wonderful departure from boring tossed salads, and is a great hit with guests and family alike. Add a can of well-drained mandarin oranges for more depth. Even the kids like the sweetened flavor. I recommend combining the salad/dressing/noodles at the last minute to preserve that crunch! Ramen noodle mixture will keep for weeks, and is good as a topping to any salad.
04/13/2004
A fellow co-worker brought this in for an Easter potluck and got rave reviews. I, of course, misplaced the recipe and had to browse this site, and OF COURSE, found it here! It was pretty darn close and pretty darn tasty too! I used half a head of cabbage *which I tend not to like* and only one pkg of ramen noodles. Who would have thought uncooked ramen noodles would be any good? I had beef flavoured Mr. Noodle, so I only sprinkled a bit on it, so it wasn't too salty or MSG'y like another viewer had mentioned. I will definately use this for further parties and dinners at home. EASY AND DELICIOUS! A little soggy on day two, but still.. VERYYYY Good! Thanks
12/31/2005
This is great. I used pre packaged shredded cabbage and canned rice noodles instead of ramen. Served for the Chinese New Year -- big hit!
01/31/2005
The flavor of this salad is just wonderful. I adjusted the recipe as following, though: toasted the seeds and almond slivers in a toaster oven without any butter; replaced the veg oil with light coconut oil; omitted the ramen noodles and flavoring altogether; added a splash of hot pepper-flavored oil; omitted sugar altogether. It was great!
05/14/2007
LOVE this recipe! Its such a nice change from typical salads. I added shredded carrots and extra scallions... YUMMY! I make it ahead of time and let it sit in the fridge to stay cool, then pour on the dressing right before you're ready to eat so the cabbage keeps its crunch! This one's a keeper for sure!
05/29/2010
Nice salad full of Asian flavors. I enjoyed this as a light dinner tonight. I left the dressing on the side, so that I can save the left overs for tomorrow without it getting soggy. I will keep this in mind for my next pot luck or get together, as I'm sure it would go over well. Thanks for the recipe.
03/29/2004
Alright . . I've seen a few different versions of this salad and this by far is THE BEST!! Thank you Kay. Less sugar and sesame oil is the key. Most recipes have double the sugar and it's too much. The sesame oil adds such a complimenting taste. By the way, two things. You don't have to have the sesame seeds - they are a little pricey and you can use any kind of ramen noodles you'd like. I use the oriental flavored. TWO THUMBS UP!
10/28/2004
THIS SALAD WAS SO YUMMY. WE SERVERD IT WITH SWEET AND SOUR MEATBALLS ON THIS SITE. A COUPLE HOURS LATER I ATE THE REST OF IT. YOU CAN'T GET ENOUGH OF THIS SALAD. ONLY THING I WOULD SUGGEST IS THAT YOU REALLY CRUMBLE THE NOODLES GOOD OR YOU WILL HAVE TO BIG OF CHUNKS. AND I HALVED THE ALMONDS WITH SUNFLOWER SEEDS SINCE I HAD NO SESAME SEEDS.
09/17/2011
I thought this was just OK - but my husband really liked it. I may try it again with some tweaks though...
01/08/2011
This tastes pretty good, but I want something without the ramen noodle seasoning-something homemade and healthier.....
11/23/2004
I absolutely love this recipe!! It is so easy and so good. Although usually I don't use Napa Valley Cabbage, but rather shred some romaine lettuce and mix in shredded cabbage or coleslaw mix. I also buy a store bought Oriental Sesame dressing (Marzetti brand)-it is the best! I have this pretty often and also add some cubed, cooked chicken. The flavor of the noodle/sesame seed mixture is what really makes this salad taste so good.
12/23/2004
i didn't have the almonds. was very good. i was amazed how good it was. i was kinda iffy on making it, sounded weird to me. i had it with egg drop soup also from this website.
06/09/2004
Pretty good but eat right away or the dressing will make everything soggy.
10/20/2004
YUMMY! thanks for sharing!
11/23/2009
I just finished making this and it was just as amazing as the Oriental Salad I order at Kona Grill. I used cole slaw bc my store didn't have napa cabbage, half the butter when cooking the ramen noodles and only half the flavor packet to try to cut down on the sodium. Only used 1 tbsp sugar instead of two and I think it tasted perfect. Will definitely be making this again.
06/03/2004
The sauce was good - the ramien noodles kinda freaked me out because they're very salty and high in cholestrol. Not something I'd make again.
08/01/2011
Love to make this especially when I want a salad in the fridge to grab for a quick lunch. The last time I made this, I added craisins and it added a great touch!
05/19/2004
Excellent!! Quick and tasty. Next time I will try to prepare a lower fat version by reducing the butter and oil.
07/19/2005
I've made this several times and it has always been a hit. I am always asked for the recipe. A keeper
08/13/2004
Took this to a potluk at work and everyone wanted the recipe. All the women, anyway. It's good and definitely worth trying.
01/29/2011
Ooh, great! I just had it for the first time at a party so was really happy to come across this recipe. My family loved it too and I'll be serving it often. I agree with others that it doesn't hold up well after its been tossed, so make only as much as you think you'll eat. (Which was easy in my case because they ate the whole thing!)
07/19/2005
Very good salad - my husband and I love it and I have prepared it several times already - give it a try!
02/16/2010
I loved this! I will make again. I subbed a small amount of flax seed oil in the dressing forthe veg and sesame oil. I also used half as much green onion and I'm glad I did. I also used half oil/half butter to toast the raamen noodles. Slightly healthier and keeps the butter from burning.
06/01/2011
This recipe is very good as is, but there are a few changes I would make to consider it a 5-star recipe. First of all for the dressing I would only use half the vegetable oil called for, I would also double the sugar, double the sesame oil and add a pinch more soy sauce. Next time I will add a lot more ramen noodles and sesame seeds as well- about 1/3 more of each. Not quite enough crunch as is. But overall a very good recipe. Thanks for sharing!
04/27/2004
Thanks for sharing this recipe. I loved it so much I now automatically make it with two bags of chopped cabbage from the store because we love this recipe. It's good with chicken breasts and egg rolls if you have a large crowd to feed.
05/28/2006
I love this recipe! It was very light and refreshing. The only reason I am not giving it five stars is because I did make some changes that I thought improved it. I added carrots, broccoli, pea pods, and used a lot less seaseme seeds. The colours looked amazing! Also I did not fry the noodles. I thought it added way too much fat. Instead I added the seasoning packet to the dressing mix. I crunched up the noodles and added them after adding the dressing, right before serving. It tasted awesome, and got great reviews. I am making it again for my tiki garden party that I am holding next week!
08/15/2005
As a new member, this was a great start! Loved the flavors of this salad, as did everyone else. Clean plates all around! Since we used this as a main dish, the 6 servings proportions, were perfect for 4, and I added chicken. Great salad, will absolutely make it again!
05/19/2009
I took this recipe to a picnic yesterday and it got lots of compliments. I used red cabbage for color and it was beautiful. I also didn't use the chicken ramen noodles because I'm vegetarian. Instead I tossed in chow mein noodles at the end which worked out great. I will definitely make it again and again!
06/21/2005
Very Good recipe. I didn't use sesame seeds or oil and instead of cider vinegar I used Italian dressing. It turned out very well and was impressed with the left overs. Will definitley make this again. Thank you!
09/23/2006
My boyfriend hates creamy coleslaw, so I tried this recipe and it was a HIT! I added mandarin oranges, which were awesome with the sweet tangy dressing. Will make over and over, thanks :)
02/27/2006
This is almost the same as a very popular recipe which swept Australia a few years ago, and is still very popular. There, the recipe is printed on packs of "Changs" fried noodles. If ready-fried noodles are available in the us you can save yourself any cooking (if you use ready toasted almonds, otherwise toast in a dry frypan). I substitute dry slaw mix, which has bits of red cabbage and grated carrot, so the finished salad is much more attractive than with straight cabbage. Everyone in Australia seems to just love this salad!
02/22/2012
Thank you for your version of this popular recipe. It is simpler and much better! The other recipes use too much sugar and oil. It's just not necessary, especially for those trying to eat healthy. The rice vinegar and sesame oil are also add wonderful flavor, much better than vegetable oil and white vinegar. You also skip the part about baking the noodles, nuts and seeds in the oven. I'm all for making good recipes less complicated. You have accomplished that!
08/07/2008
I would give this 10 stars if I could! I usually make a lot of changes to a dish, but this was perfect as is. The only thing I did differently was that I used half the packet of seasoning, since I tend to find pre-packaged Ramen too salty for me. This was so easy to throw together for dinner. I plan on making this often. Thanks for a GREAT recipe!
07/29/2007
Very good! Very tasty! Quite different! I use red wine vinegar and usually make a little extra dressing. I find it has more flavor with more dressing. I use 2 packages of ramen noodles with both seasoning packets. We like lots of crunch. I usually mix dressing with cabbage and scallions and refrigerate for a few hrs. It doesnt get soggy but allows time for the flavors to absorb. I also dont use butter but a little olive oil instead. I keep the toasted mixture in a bowl and we add as we eat. Usually keeps fine for a few days as long as you dont put toasted mixture in salad. Have made it a main dish by adding browned cubed chicken. Very good that way too.
02/04/2004
Amazing! I would just cut down a little on both the butter and the oil in the dressing, and add an extra spoonful of soy sauce. It was a huge hit, and we'll certainly be making it often.
07/19/2008
This was mediocre. The sesame oil flavor seemed to dominate the whole dish, which was not very appetizing. I used a bag of cole slaw mix instead of the cabbage as another reviewer suggested and added sunflower seeds instead of the almonds. I would cut way back on the sesame oil (maybe only add a tsp. or so) and add chopped pears to this if I made it again. I think the fruit would compliment the strong flavor of the dressing.
07/22/2008
I have add several versions of this salad and like the simplicity of this one.
04/20/2005
This was an a great recipe. shared it with my sisters and they loved it too.
09/15/2003
Two Words: So Good. Family loved it, and fought for the left-overs = )
06/25/2011
Easy and yummy.
01/01/2012
Exactly what is says: excellent way to use up cabbage. My family likes the flavor balance, though I use evaporated cane juice instead of sugar.
03/27/2012
Very tasty - great blend of flavors. I made a vegan version using Earth Balance instead of dairy butter and meat-free ramen noodles . I also used agave instead of sugar.
Source: https://www.allrecipes.com/recipe/14321/chinese-napa-cabbage-salad/
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