Reviewed: Apr. 26, 2012

Delicious!! I ate it wrapped in a flour tortilla.

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Reviewer:

jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 18, 2012

A wonderful combination of flavors. I used rice wine vinegar and because there would be a delay in eating the salad I added 1 tablespoon of smooth peanut peanut butter to the dressing and left out the peanuts. We wrapped the salad in lettuce leaves. It was a hit.

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Reviewer:

Beth

Reviewed: Mar. 20, 2012

Seriously, who came up with this? It's such a strange mix of ingredients and they all work PERFECTLY together. I change nothing and make it exactly as it is written. I have probably made this recipe 5 times and every time it's even better somehow. So good, so smart and so good for you. Thank you!

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Reviewer:

WINNIE120

Reviewed: Dec. 22, 2011

Would give this a 4.5 if I could. Nice side to a main Thai dish.

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Reviewer:

ItFigures

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Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

Very good salad. I used garlic salt instead of the fresh, and it was good like that. The only thing I'd try different next time was to let it sit longer, maybe overnight, so that the flavors could blend more and absorb into the tofu.

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Reviewer:

solifegavemelemons

Cooking Level: Intermediate

Reviewed: Aug. 13, 2011

This was really good Candice! The only changes I made was that I used lime instead of lemon (I love lime with curry), and I didn't have distilled white vinegar, so I used seasoned rice vinegar. I also used light mayo (will try yogurt next time), added more red pepper flakes to match our tastes, and tossed in some lemon cucumbers and sugar snow peas from my garden. That's what's so great about this recipe - it's perfect as is, but it would work with chicken and any other veggies you prefer. A keeper, for sure. Thank you!

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Sacramento, California, USA

Reviewed: Jul. 1, 2011

Wonderful salad. Baking the tofu first helps it hold together. I cut the tofu into 3/4 inch cubes and it worked out well.

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Reviewer:

Lydland

Cooking Level: Expert

Home Town: Great Neck, New York, USA

Living In: Katonah, New York, USA

Reviewed: Jun. 12, 2011

this is one of those perfect recipes where you can start with the crux of it and improvise with what you have in your kitchen: for instance, we threw in basil, not green onions, had no dates, substituted walnuts and it was still phenomenal because the basis was so solid! (and next time it will probably be different as well!)

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Reviewer:

surg.girl

Reviewed: May 26, 2011

This is delicious. I did do some motifications; I exchanged cashews for the peanuts, and I did not have tofu on hand so I used chicken, and I added celery and left out the dates because I did not have any on hand. It turned out wonderfully and will now be a staple in our routine.

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