Reviewed: May 15, 2008

This was absolutely incredible. Next time I would double the amount of bok choy and reduce the amount of sugar.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Feb. 18, 2008

my oh my! I had NO idea I would like uncooked bok choy so much! This recipe is just perfect as it stands (is that really me saying that?? lol) Toasting the noodles, sunflower seeds and pine nuts was inspired! I considered spraying them with butter flavored nonstick spray but didn't do it (this time). There are lots of variations that would be fine with this salad, using left over bbq pork, or sugar snap peas instead of the snow peas, adding a few bean sprouts, or some shredded carrot or as other reviewers have done substituting cabbage. I made sure to use fresh lemon in the dressing because it makes such a difference in the brightness of it. All I can say is YUM. Now I'm wishing I would have doubled the recipe because they practically licked the bowl haha

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aunt sharon

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Feb. 11, 2008

Served this at a Super Bowl party and EVERYONE loved it. The only thing I did different was no water chestnuts since the store ran out. Thanks for such a great variation to Chinese Salad

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D.D.

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Reviewed: Jan. 31, 2008

OH SO YUMMY, but 55 grams of fat, that is more than a slice of cheesecake! Nice salad when you feel like a little splurge.

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soccermomma

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Reviewed: Jan. 29, 2008

This was delicious! I used cabbage instead of bok choy, and since I am vegetarian, I also skipped the chicken and added garbanzo beans (chickpeas) for some protein. It was absolutely fantastic. Now, right after I made it, I could not stop eating it. The next day it was quite soggy. Someone else mentioned maybe putting the dressing on individual servings instead of mixing into the whole salad -- I would definitely recommend this if you aren't going to eat the whole salad at once. I can't wait to make it again!

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LK.SMITH

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Reviewed: Jan. 28, 2008

Very light and refreshing. At least tasting.

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cherym

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 18, 2008

Used Tofu. Great!

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VIVNIDHI

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Reviewed: Jan. 9, 2008

Very good and easy to make. Everyone loved it!

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Carol T.

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Reviewed: Jan. 9, 2008

Great!

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kristen1139

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 28, 2007

This is a GREAT salad! Not too heavy. I did everything exactly as the recipe stated, but I cut the sugar just a bit -- we prefer our asian salads not quite as sweet as most. I think next time I will add another cup or two of the cabbage -- It helps even out the taste with all the nuts etc.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 23, 2007

WOW! I love this salad. The dressing is absolutely fabulous. I added soy nuts and heart of palm and reduced the sugar. I definitely will make this again and again and again!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

Delicious! I made it without chicken and without lemon juice. It still tasted wonderful.

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sashelena

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

saico

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Nancy Lee

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Reviewed: Aug. 2, 2007

Delicious! My husband loved it. A few changes: olive oil and splenda instead of veg oil and sugar. I added craisins for colour and more deliciousness.

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1meech

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Reviewed: Jul. 31, 2007

It was really good, I would add a bit of green cabbage.

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peasy

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Reviewed: Jul. 25, 2007

Excellent recipe with a few changes! I use shredded cabbage instead of the bok choy. I use Oriental Ramen Noodles and then add the seasoning pack to the dressing, which gives it a wonderful flavor. I omit the pine nuts and use sliced almonds. Today I threw in some roasted sesame seeds and it was fantastic.

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