I had this salad at a buffet at the Sheraton in Honolulu a week ago. A few changes: their Chef slivered the raw ginger and left it in the salad, did not saute the peanuts, garlic, and ginger. Instead, use lightly salted peanuts or cashews such as purchased in the small can. May also add a bit of red shredded cabbage, suggests using oriental cucumber if available, and firm tofu, drained and slightly pressed on paper towels before shredding. Very authentic recipe, and very delicious!