Reviewer:

LHOERTH

Cooking Level: Intermediate

Living In: Chilton, Wisconsin, USA

Reviewed: Oct. 19, 2012

Wonderful salad! I felt like I was in a great restaurant eating this. I can't wait to have the girlfriends over and fix this.

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Reviewer:

GayleR.

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Buckley, Washington, USA

Reviewed: Sep. 6, 2012

Great flavourful salad. Didn't change a thing! Family loved the contract of the Bok Choy and the crunch of the nuts and ramen noodels.

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Reviewer:

INGY90

Reviewed: Aug. 6, 2012

Wonderful flavor and crunch! Great prepared as a vegetarian dish too!

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Reviewer:

Elisabeth-Anne

Reviewed: Jul. 13, 2012

i had high hopes for this salad but thought it was a bit bland. i think a more flavorful dressing would help if made again

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Reviewer:

Julie

Reviewed: Jun. 8, 2012

Awesome with the sweet asian sauce.

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Reviewer:

Mingie

Reviewed: May 28, 2012

to spice this up i added ginger- either fresh or dried. also to make this vegetarian, i substituted edaname for the chicken.

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Reviewer:

3Dprof

Reviewed: Mar. 6, 2012

i saw this recipe and i had to try it. although I didnt have all the ingredients on hand. So here are my modifications. I use red and green cabbage instead of bok choy. I also used frozen peas instead of pea pods. i seared my chicken with little salt and pepper. I used lime juice instead of lemon. and I didn't ha no pine nuts or sunflower seed so i used lightly salted peanuts. i didn't have red wine vinegar so I just omitted it. Still turned out healthy and delicious. Happy fooding.

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Reviewer:

TimaJean

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 2, 2012

4 stars as recipe is written. 5 stars when the seasoning packet from the ramen noodles is added to the oil mixture. Yummy!

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Reviewer:

dixosh

Reviewed: Jan. 5, 2012

I'm addicted. I would give it ten stars if I could. I used slivered almonds instead of pine nuts and didn't use the snow peas, too expensive. I used about two tablespoons sesame oil and the rest vegetable oil. The sesame oil really made it good, don't skip it. It was even better the second day, the flavors melded beautifully. I kept going to the refrigerator and taking a fork full the next morning , I must have done that 20 times. I had more chicken so used about two cups, but you wouldn't even need the chicken. It is not overpowering with the soy sauce . You gotta make this one, its a keeper.I don't know how some people could say it is bland

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