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Fantastic, simple Asian salad! To cut down on fat, I halved the amount of sesame oil and it was still wonderful. I love the versatility of this salad. You could leave it simple and use as a side salad and/ or add more veggies or cooked chicken/shrimp and call it a meal. Thanx for sharing this salad recipe!
ok 3rd times the charm i loved this salas ALOT i didnt add sugar carrots had enough for me added chunky peanut butter cause thats what i had . i loved the tartness of the vinegar im watching everything so the vinegar was my major player here go easy onthe soy sauce cause it cuts that taste next time i would add radishes and there will be a next time
*Absolutely delicious* This was the perfect Asian salad to serve with Grilled Asian Flank Steak. Made as written with a couple of adjustments, I reduced the sugar to 3 Tbls. and only 2 Tbls. sesame oil for the dressing mixture. I added 1/2 lb blanched snow peas and 1/4 sliced red pepper. Thanks for posting this fabulous recipe. *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*
This was indeed very good, though I would have preferred it with maybe, like, 1 tablespoon sugar? We also cut back on sesame oil, used about 2 tablespoons instead of what recipe called for. BF loved the sugar as specified, and loved the recipe; he ate the leftovers which he almost never does!!! Amazing! We served with some Tuscan veggie chick'n breasts because we are vegetarians. :) Thank you!
Made for Spring PAC 2010 and this was very good! I did add some blanched snow peas and aspargus to finish them up but what a good salad. The flavors were right on. Served with Timely Teriyaki Chicken#266080. Thank you.
The dressing on this is a hit. When I read the recipe I was afraid the sesame oil would be overpowering as it is strong in flavor. I hestitated, but went ahead & used the full amount. It really blended well with the other ingredients & I was glad I made as instructed. The salad is colorful, but I may add thin slivers of red pepper next time too. I plan to take this to my next potluck. Thank you for sharing the recipe!