10 Reviews

Have made this several times now and everyone always asks for the recipe! You can add or leave things out as you have them or desire; i.e. I've made with and without Jicama (it's a pain to peel & while I like the flavor by itself it kind of gets lost in the salad anyway), green & red peppers (DH doesn't like), onions, celery (not in the recipe but I added it when I didn't use peppers), extra carrots, tomatoes, avocado, etc. I also use about equal amounts green and purple cabbage. If you like spicy I highly recommend either extra jalapenos or leave some of the seeds in (I thought it was way too mild w/ just the two seeded jalapenos). I also like it better with almost double the garlic. And I like red pepper flakes on it.

Dressing: I've substituted chunky peanut butter, almond butter and tahini (my favorite) for peanut butter. I've used stevia instead of brown sugar. I've used 3 TB sesame oil and 3 Grapeseed; I've used all Olive oil; but my favorite is all coconut oil (you have to melt it in the microwave first if solid). I've used Bragg's Amino or Tamari in lieu of regular soy sauce (not only gluten free but more flavor, less 'salty').

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emmadye August 19, 2012

This is great! So healthy too. I've never used jicama before. Its like a slightly sweet water chestnut. DH loves the recipe too. I skipped the jalepenos, and even without it the ginger has a nice zip. Yum!

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Eider June 05, 2010

Boy, I'm with your husband...this is now one of my favourite salads too, and I have put it in my "Best of the Best" cookbook. I used canola oil and 1 tsp of toasted sesame oil because I didn't have any regular sesame oil. The dressing alone could be used in any recipe calling for asian dressing. This recipe makes a lot for our small family, but I found that the salad held up well till the next day.

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Sweet Baboo March 30, 2010

Fast and easy, but the spicy brown mustard was to zippy for me.

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DonJ50 March 10, 2010

So good.

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shannonigan September 19, 2009

Very good! The dressing was perfect. I had a bunch of purple basil so I used that instead of cilantro. I also used bagged cabbage.

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jfkoll September 19, 2008

I also used packaged broccoli slaw and it turned out delicious.

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junqinthetrunk May 26, 2008

wow..this was amazing. I used brocolli slaw (prepackaged) and didn't have peppers or onions on hand...but it still turned out great! Severed it with ginger glazed chicken and it was out of sight. : ) yum.

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surfin' chef April 04, 2007

This is a FANTASTIC vegetable salad. There are only two of us in the house, but I decided to make the full amount anyway...so glad I did! I didn't have any creamy peanut butter, so I had to use crunchy; I actually liked it that way, though...added even more texture. It seems like the recipe calls for a lot of ginger, garlic, and jalapeno, but I would definitely use the full amount. Thanks for posting this one - it's a winner!

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Aunt Cookie February 12, 2007

I would give this recipe 10 stars if I could!!!This is a wonderful salad.Colorful and tasty,can't get any better than this!!!Thanks for sharing.I will be making this alot.I loved the dressing,very GOOD.

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Theresa P March 08, 2003
Super Cole Slaw