Reviewed: Nov. 5, 2011

When I didn't have sprouts, I added some sliced romaine and it also tasted amazing!

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Reviewer:

SARAMENASHE

Reviewed: May 8, 2011

I am totally going to make this again! The changes I made were very minimal: 1) omitted the red pepper and just used an entire green pepper 2) only used about 1/2 cup green onions 3) subbed brown for white rice & upped the amount to 1 cup 4) added in some white pepper and extra garlic powder to the dressing. I made the salad the day before our deck party and mixed up the dressing in a seperate bowl & let it sit overnight so everything could get to know each other - added it in about an hour before serving it. Went over very well and alot of people liked that it was "different". Thanks for sharing! :)

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Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Oct. 24, 2010

Exactly what I was looking for as a guidline to a favorite recipe that I once had. I'm not a fan of people who review that didn't follow the exact recipe first...but I had to. This recipe is great, because as long as you somewhat follow portion sizes of vegetables, you can add whatever you want, and the sauce is great. I put peas, celery, onions (or gr.onions), peanuts, mushrooms, and shrimp. mmmmm

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Reviewer:

Mel

Reviewed: Aug. 6, 2010

This is excellent! So fresh and yummy tasting. I reduced the oil a bit, and the soya sauce could stand to be increased slightly, but obviously this is to my taste. I paired it with Fabulous Beef Tenderloin from this site, and it was a wonderful summer meal. Thanks for sharing!

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Reviewer:

CANUCKATLARGE

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Rossburn, Manitoba, Canada

Reviewed: Jun. 9, 2010

This is delicious, but I think next time I'll tone down the soy sauce a little bit. I also added the juice of one small lime to the dressing to add a little acid to the salad.

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Reviewer:

smallu

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Nov. 28, 2009

I found this light and perfect for the holiday table; I added citrus, ginger, and sesame to dressing. Well done and heart-healthy.

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Reviewer:

Jill Kimm

Reviewed: Aug. 15, 2009

Niether my husband or myself cared for this at all. After preparing and didn't care for it I tryed adding some of the sugestion that were made in other reviews and that didn't help either.

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Reviewer:

Isobelle

Cooking Level: Expert

Living In: Belleville, Ontario, Canada

Reviewed: Jul. 25, 2009

I loved the combination of vegetables and rice, though the spinach does tend to get slimy quite quickly. I'll be making this salad again, though I'll try to tweak the dressing to give it a bit more oomf. Adding raisins and gingerroot sounds like a good idea.

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Reviewer:

J-9

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 23, 2009

Yummy, my guests loved it. I used brown rice instead of white, ommitted the spinach and added chopped carrot. For the dressing, I used my standby Oriental dressing recipe from the "Oriental Cold Noodle Salad" recipe on this site (adding in 2 TBS of chopped fresh ginger) Excellent, Healthy and really tasty!

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Reviewer:

wendyla

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Santa Barbara, California, USA

Reviewed: May 18, 2009

Great salad. I made per recipe, except omitted Spinach and Bean Sprouts. Used only 1/4" cup each of soy and oil. Next time I will add the cashews just before serving, as they got soggy.

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