The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 24, 2009
I've made this a few times now and really like it with my adjustments, which is just a matter of taste. Chow mein noodle crackers instead of ramen & butter, slivered almonds instead of sunflower seeds and pine nuts, romaine instead of bok choy. I also like to throw on some raw orange bell pepper. And I make the dressing with brown sugar, sesame oil in place of half the veg oil, and mandarin orange juice in place of lemon. Even better: throw some sesame seeds in there as well! Even made as is, I think this recipe is a keeper, though I'm happy with my adjustments now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 23, 2009
The salad dressing is so delicious and so easy to make! I didn't use the pine nuts and used slivered almonds instead. Might want to add mandarin oranges next time! A great salad, and very versatile, I think you could add or subtract ingredients and have a great salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 22, 2009
This is now one of my regulars! Delicious, easy and light, it's a wonderful summer dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 3, 2009
My husband loves asian food so i tried this one and it was so good everyone loved it! i read some of the other reviews and added a drop of sesame seed oil to the dressing and definatly gives a more authentic taste and sometimes i also add baby corn. Yummy!
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Cooking Level: Intermediate

Living In: Tooele, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 1, 2009
My husband, not much of a salad guy, LOVED IT!! The dressing is not overwhelming, it's just a great salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 1, 2009
Delicious! I added some dried cranberries the second time I made it and liked it even more.
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Cooking Level: Beginning

Home Town: Denver, Colorado, USA
Living In: Edgewater, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: May 19, 2009
This was okay, I did substitute romaine for bok choy
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Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA
Living In: Powder Springs, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 27, 2009
I made this recipe again, but this time I added 2 teaspoons of sesame oil. The dressing was good before, but the sesame oil makes it great! ================================== I made this recipe for a potluck and everyone enjoyed it. Don't skip baking/roasting the noodles and nuts since that is what made the salad flavorful. I would definitely make this again!
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 14, 2009
Yum! We had this for dinner tonight. I made it according to the recipe, except for the water chestnuts (didn't have any in the pantry, and didn't want to go to the store!) and used slivered almonds instead of the sunflower seeds and pine nuts (toasted w/o the butter). I added the dressing right before serving, as one reviewer suggested, but I think I will add it earlier next time, and just toss the salad frequently so the dressing will permeate the greens (but will add the nuts and noodles right before serving to keep the "crunch". Thanks for the newest addition to the rotation!
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Cooking Level: Expert

Home Town: Longview, Washington, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 23, 2009
I have made other versions of this salad before and all are similar. I liked the sunflower addition in this one. However I didn't feel the dressing had much flavor.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Harker Heights, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 3, 2009
Very good! The only change I made was using cabbage instead.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 25, 2009
Wow! This salad is awesome. I had to substitute few things because of what I had on hand. I used baby greens and cabbage instead of bok choy. I left out the seeds, nuts and green onion. I added some onion powder to the dressing and used white vinegar instead of rice. Oh' abd I also added some julienne cucumber. Delish!
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Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA
Living In: Flat Rock, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 24, 2009
Really good! I subbed almonds for pine nuts to save $$$, used poached chicken breast and left out the water chestnuts...also did a mix of cabbage and baby bok choy- delish! Not the quickest salad to mix up, but worth the time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2009
best salad ever. i made some adjustments though. in the dressing i used half the rice vinegar and i also used o.j instead of lemon. i used pumpkin seeds with the pine nuts cause that was all i had. i also seasoned the chicken with some dragon rub and cooked it fresh. you could get away with not using the noodles and using less sugar in the dressing. i also used bamboo shoots and sugar snap peas instead of snow peas. the flavors just went beautifully together. even my kids liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 2, 2009
Healthy and Awesome!!1
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Cooking Level: Beginning

Living In: Huffman, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 20, 2009
Use chicken, tuna, etc
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 8, 2009
The first time I made this I used a food processor to cut the bok choy, big mistake since it made the salad all soggy. I gave the recipe a second chance and cut the bok choy by hand this time, and wow, so yummy. Worth a try if you like healthy and unique tasting food.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 7, 2009
This stuff is awesome! Rather than plain chicken I used some left over chicken breast from a Hawaiian Chicken recipe. My suggestions: Use marinated chicken - it just bumps the flavor a bit, double the chicken and just about everything else because this makes a ton of extra dressing. The leftovers are a bit soggy, so if you want some left over, seperate some out and save some dressing for later.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 1, 2009
This was a great recipe! I used some olive oil to toast the sesame seeds and noodles instead of the butter. Also I had to use shredded napa cabbage because bok choy was not available at my local grocery store- it was great!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 19, 2008
Yummy!
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Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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