Reviewed: Sep. 1, 2009

Perfect as is! A fantastic dressing for salads or as a dipping sauce!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Aug. 30, 2009

i love the flavors in this recipe. i omitted the beef, used soba noodles instead of traditional pasta, and have made it with many different vegetables--all to great results!

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lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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Reviewed: Jun. 29, 2009

The dressing is awesome!!!! I didn't have rice wine vinegar and used regular and it was still great. I loved the crunch. I used wheat penne noodles, cabbage, broccoli, cauliflower, red pepper and bean sprouts. Just throw in what you have in your fridge. I would love cubed, chunked chicken in it for a meal.

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Kris T.

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Reviewed: Jun. 10, 2009

The dressing MAKES this recipe. Don't change a thing and you will be more than satisfied with the result!

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KAELLI11

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: May 26, 2009

The ginger sauce is wonderful. I made my own modifications (I used aspargus, carrots and winter onions)and served it hot on thin pasta... no regrets. My kids loved it but found the sauce a little 'hot' for them, next time I'll use a little less than 1/2 tsp red peppper flakes. I plan on making it again.

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nodak

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I had some bean sprouts to use up and found this recipe after an ingredient search. I really liked this except I found the dressing to be way too watery. I will admit, I was making this to be served immediately and therefore had to rinse the pasta in cold water. I'm assuming if I followed the cookie sheet directions it would retain it's sticky starch and help the dressing stay on. Still, I'll probably use peanut butter as a thickener next time. I got my deli girl to give me two thicker slices of black angus which I julienned at home. It worked great, so I'd keep the beef in. Followed the rest to a T. Flavor was great, just needed a sauce that would stick.

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SYNEVA B

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Reviewed: May 16, 2009

Hubby really loved this one. Followed the recipe to the letter. Really good. Will make for the next party for sure.

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ZANCUDO

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Truckee, California, USA

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Reviewed: Apr. 10, 2009

Very pretty side dish! I did not add the beef and reduced the soy sauce to 4T and doubled the rice wine vinegar and added 2 T of pimentos and 6 oz of sliced waterchestnuts. I blanched baby carrots for 1 min in a steamer basket then removed and added the broccoli for 1 min and then removed and added the sprouts for 1 min. Combined all in glass bowl and I let the dressing marinate the salad all day long. Topped with raisins and peanuts. Wonderful! Thank you for the recipe.

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Kim

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Reviewed: Jul. 21, 2008

Delicious, I used tofu for the beef.Could have done with a little more dressing.

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VIVNIDHI

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Reviewed: Jun. 26, 2008

I actually used teriyaki marinated steak, thinly sliced, in place of the roast beef. It was delicious. My husband was actually not very keen on the idea, but he loved it! Excellent leftovers- and there were a lot!

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MrsRoss

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: May 31, 2008

I had my doubts on this one because there were a lot of ingredients to buy and things to chop, and at one point my kitchen looked like a cyclone hit it, but at the end when I tasted it, it was heavenly. The flavors were all there -- like something you'd taste at a restaurant with a chef who knew what he was doing. I'll try it out on the family tomorrow and see what they think. I added sugar snap peas and toasted sesame seeds. I was tempted to add a little peanut butter to the dressing but I didn't want to mess with it this time - I'll try that next time. I used red bell pepper to add color and I did the carrots in the food processor until they were pretty fine - that saved the work of grating them. I'll make this one again.

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cindy

Cooking Level: Expert

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Reviewed: May 21, 2008

Hmm. I didn't like this that much--thought it was bland, but I also didn't have cilantro, which might have made it more palatable to me. Bf liked it though. I dind't have pepper or roast beef so served without. It's not bad, just not my favorite. Bf thought it needed a bit more soy sauce, so we put a little more on and it was ok. I'll try with cilantro next time and see if that's my issue. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 12, 2008

My husband and I loved this recipe. We used venison instead of beef but it was still excellent. Also, I just threw the broccoli in raw. We will definitely be making this again!

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summerdubois

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Reviewed: Dec. 18, 2007

This is a relatively simple recipe that you can definitely modify to fit your tastes. A few things: - The recipe calls for roast beef, which is definitely easy but kinda gives the salad a deli feeling. If I make this again, I might use shaved beef. - Like a few other reviewers mentioned, I never actually put the dressing on the salad, which has helped to keep it fresh for a few days. I have found that the other flavors have really begun to mix sitting together. - I also used rice noodles (udon), and just 8oz at that- which to me almost felt like too much.

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Julia

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 24, 2007

use light soy, not the dark syrupy kind. and more cilantro. yum!

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liushu

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Reviewed: Aug. 6, 2007

We really enjoyed this. I used tri-colored spirals and served it on a bed of baby spinach. My crisper and garden are overflowing so I added a few more veggies. 1/2 yellow squash and zucchini, some slivered green beans (blanched with the broccoli), some red and yellow bells for color and I had an ear of corn with no agenda so I cut the kernals off and tossed it in. I bought pre-julienned carrots and rough chopped them and lightly cooked them with the corn kernals. Will use this a lot for school lunches.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 21, 2007

I loved this! Very easy to make, even with the long list of ingredients. Makes alot, so I usually don't dress all of it, so leftovers will keep longer.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 13, 2007

My husband and I LOVED this one. The spices are the perfect mix. The dressing is what makes it - you can really throw in any vegetables and make it work.

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suede

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Reviewed: Feb. 21, 2007

We loved the sauce for this recipe, I actually added more sesame oil and less crushed red pepper. I've made this recipe 3 times now and I haven't used the cold cuts or bean sprouts. I've made this with match stick carrots, red pepper, brocolli and either linguini or fresh asian noodles. The most recent time I've made this salad I blanched chicken breast and bok choy and shredded them, added cilantro and chopped peanuts. My Ava loved it and asked to bring it to school for lunch!

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AvasMom

Cooking Level: Intermediate

Home Town: Forest Hills, New York, USA

Living In: Hopewell Junction, New York, USA

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Reviewed: Dec. 4, 2006

This was really good. I followed the recipe exactly but had to add a little more sugar, and a lot more mayonnaise. The dressing definitely improved during the course of the day. I think this recipe would work well with chicken too. Thanks!

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