5 Reviews

Very good, and very fast. Not superb, but a nice change from typical green salads. I decreased the rice vinegar by 1 Tbsp, and thought it plenty tangy enough; we liked it. Cooked the chicken with garlic powder and soy sauce, which was the best part of the salad.

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J-Lynn October 30, 2014

Its not quite the same as Islands Restaurant. Not as thick and doesn't have that zing. I can't figure out what it is missing. Maybe ginger? Also, they use scallions, water chestnuts, and mandarin oranges. (not pineapple and red onion) Also they use fried won ton wrappers, not rice noodles.

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daycia26 June 15, 2008

Great recipe!!

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Samantha in Ut July 13, 2006

I enjoyed this salad but felt that the sesame oil was a little to strong for my tastes ~ next time I would add less. I made a large salad using romaine, carrots, red cabbage, cucumber, mandarin oranges, and fried rice noodles. It makes a large salad! Thanks for posting!

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Lvs2Cook April 27, 2006

This is fantastic!

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steve in FL February 04, 2006
TSR Version of Island's China Coast Salad by Todd Wilbur