By ellie_ on May 23, 2007
Photo by Sharon123
Photo by Sharon123
"Recipe source: local newspaper"
Serving Size: 1 (139 g)
Servings Per Recipe: 6
"I took this to a party. There was none left in the bowl after the party. Everybody liked it. It is really colorful. I used parsley instead of cilantro."
"Very nice salad. Made half the recipe. I sliced the carrots very thin but still enough to give a crunch. Also I discarded the seeds of the cucumber and cut it into half moons. This is certainly a salad I will make again. Thanks for posting. Made for India -- More Than Just Curries Tag Game -- March 2010."
"Can't believe I have never rated this salad. Love it, make it to go along with curries and other Indian food. Delicious complement to those types of dishes. Will continue to make again."
"What a delicious salad! I loved the use of cilantro & rice vinegar. It made a veggie salad into something special & this one will go into my keeper file. I added some sugar and cauliflower florets. Next time I will either blanch the carrots or slice them paper thin on a mandolin. I felt they would have been better a tad less firm. Thabnk you for sharing the recipe!"
"I love this salad! Different from any other recipe I have."
"I truly enjoyed this recipe for a light supper along with sauteed mushrooms. Nice crunch, delicious flavors! Thank you ellie!"
"This recipe was wonderful, even though I made substitutions because I didn't have all items in the house and we had unexpected company. I used a regular cucumber, but cut rounds in halves because of size. I did not have a yellow pepper, so used a green bell pepper. I only had grape tomatoes, but still cut them in half. What resulted was an excellent side dish that fed all 6 of us which my guests loved, and all gave it 5 stars. Next time I'll have all the correct ingredients, so I'm sure the result will be 5+ stars!"