Very good, I didnt have any parsley so I left it out, instead I put some lemon juice on the dressing, it turned out great. Thanks for the recipe

I made this with quinoa, and it was delicious. I love the combination of cashews and mushrooms, and the veggies give the salad a great texture. I omitted the celery, used about half the green onions, and increased the parsley to about 1/3 cup. I also used half the amount of (olive) oil, and I drizzled in some toasted sesame oil. Next time, I'll add a touch of fresh ginger and some water chestnuts, and I'll sub hijiki for half of the spinach, for even more of an Asian flair. This would also be good with shredded cabbage and cilantro--the possibilities are endless!

I'd read the reviews and suggestions before trying it and did find that halving the oil was a good idea. To spice up the dressing, which I spread before serving, I crushed some ginger, added twice the garlic and a dash of cayenne. It greatly helped, but I only gave it four stars because I feel it's still missing something. When I figure it out, I'll post back. Otherwise, still a good solid recipe in which some vegies are interchangeable.

Fabulous! I took the leftovers to a girls night out the next day - I liked it better the first day but my "chef" friend and ask for the recipe. Even my kids liked this one. I added more veggies than it calls for - but it's so hard to measure and I'm not going to all the trouble of chopping without using. I used a good bit more spinach, but I love it and it's so good for you. I also used lite soy. Thanks for a new family favorite.

I was looking for recipes that have lots of vegetable yet not cooked. And this is the perfect one. I replaced vegetable oil with 1/4 of sesame oil and 3/4 of olive or flexseed oil. (people who doesn't like sesame oil should not do this at home) And it was great! crunch and feeling pretty healthy afterward!

One of the best and unusual salads I have tried, a great change of pace! I do use sesame oil rather than vegetable oil, some celery seed and added plenty of raisins--this adds the sweetness and complexity that it needs. Let the dressing sit on the salad for about an hour before serving--it will make the mushrooms and rice much tastier.

I just thought this was OK, but one of my guests particularly loved it. I used brown rice instead of white, left out the spinach and halved the amount of soy sauce and quartered the amount of oil as it just seemed too much. It just didn't do it for me...sorry.

Good. I'll make again, but it wasn't great. Next time, I'll try to up the heat a bit as I thought it could use some pepper flakes or something. Nice change, though.

I made this salad with wild rice rather than white - it's healthier and makes a better presentation at a party. I wasn't that dazzled by the taste - the flavoring is almost purely that of soy sauce. Maybe a dash of sesame oil and a little sugar would have helped. At any rate my guests liked it and three asked for the recipe. However, I'm still looking for a more complex group of flavors.

Delicious!! I didnt have alot of the veggies so i substituted with julienned cucumber and carrots, red peppers, whater chestnuts, red onion, grape tomatoes and slivered almonds. I will definately make this for an upcoming potluck. I loved the carlic flavour...but then i did double the amount.

I absolutely love this recipe. It is a nice change from the usual salads. Our family loves to bring this to potlucks!! Great recipe.

This is an all time favorite with company at my house!

My husband just stated that this is his new favorite salad. I made this exactly as printed, except I didn't add bean sprouts (couldn't get them) and I shortchanged the vegetable oil so that I could add 1 Tbsp. sesame oil. I found it a little salty. Next time, I'll either use less soy sauce and add a touch of rice vinegar, or I'll use kecap asin, which is very similar to soy sauce, but has a touch of sweetness.

We loved this. Even my sisters asked me to make this again during their 10 days stay. We used left over cooked Japanese short grain rice which is stickier than longer grain rice. So we washed it with water to separate and also wash off some stickiness. It turned out great and my sisters took back home the recipe. Thank you for sharing.

There was something off. I'm living out of the country, so some ingredients were a bit different. We did put a bit of sesame oil in... and maybe our Spinach wasn't spinach. I gave this 3 stars to keep it neutral to give the benefit of the doubt. We couldn't even eat this it was so bad. Though, my 1 year old loved it (but then again she likes to eat the dirt on the playground).

This recipe was a nice change from the normal rice side dish. I did half the oil & soy sauce, added some rice vinegar and crushed red pepper flakes for kicks. It was very good.

This was OK. I did use brown rice instead of white rice though. We ate it but my husband thought it was a little oily. Even after my husband's comment, I added just a LITTLE toasted sesame oil for flavor, as I thought it needed a little zip.