you can do anything for the salad as long as you have this dressing ! I have used it on rice, shredded cabbage, on Vietnamese noodles...a definite winner.
used Sirachi sauce and sesame oil as substitutes, and used rice wine vinegar instead of white wine vinegar.
Very good salad. Served it for dinner and the entire family enjoyed it.
This was heavenly. DH had 3rds and I had seconds - this was for lunch, then we shared the leftovers for tea, yummo! This is a keeper, easy to make. I used the breasts off of a BBQ chicken and also went with the sesame/vegetable oil option.
The flavours in this are fabulous! Instead of the suggested chicken I used 1/2 a cooked Chinese barbecue duck. I also added some mung bean sprouts. The dressing is excellent and the peanuts top this off nicely. Thank you for sharing this wonderful recipe.
This was wonderful! I put some broccoli slaw in the mix to add more veggies, and cooked extra chicken to make it a full meal for the family. My husband loved it, and the dressing was wonderful. Definately will be repeated in my house. Thanks for sharing! (Made for Chinese New Year tag game)
Oh, yum, yum, yum! This is a totally authentic and delicious salad, and it's so easy to make. The dressing really is the key. I made the dressing as written -- using the sesame/vegetable oil option (I love sesame oil). I worried that the sugar amount might be too much, but it wasn't. I made two changes to the salad. I used mixed greens instead of cabbage and forgot the peanuts. Made and thoroughly enjoyed to celebrate the Vietnamese New Year. Thanks J. Ko!
This is a perfect dish for a warm summer's evening. My DH who loves cilantro and fresh tastes inhaled it(he had thirds!). He said the sauce was "dead on." Thanks for a delicious recipe!