Reviewer:

Mari L.

Cooking Level: Expert

Home Town: Rockford, Michigan, USA

Living In: Greenville, Michigan, USA

Reviewed: Jun. 11, 2012

I used unsalted peanuts as that what I had and a Serrano chili. It tasted just like how I remembered it to be. Excellent complementary dish to the curry dish we had for dinner! Great summer salad too! Thank you so much for a tasty dish with just the right amount of kick!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 7, 2012

This was sensational! My 5 yr old licked it up and said it was the best carrot salad he ever had! We particularly enjoyed the crunchy aspect. I added a bit of raspberry vinegar . I will definitely be making this recipe again real soon. Thanks for sharing it Priyanka!!!

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Reviewer:

ang and sam

Cooking Level: Intermediate

Home Town: Ingersoll, Ontario, Canada

Reviewed: Feb. 28, 2012

Really liked this fresh and cooling salad. Made a few changes: used walnuts, jalepeno, and much more cilantro. Left out sugar - as I put 1/2 c. sweetened coconut flakes in as well. (the carrot and coconut together were awesome) Also added about a 2 Tbsp of coconut oil just to add flavor and help absorption of the fat soluable Vit A in carrots. Will be making this AGAIN!

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Reviewer:

Gaine Dowe

Reviewed: Feb. 17, 2012

Refreshing salad; my boyfriend absolutely adored it. A keeper!

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Reviewer:

Liati

Reviewed: Oct. 7, 2011

Love this salad! Reminds me of a salad my aunt used to make for big family dinners. I did leave out the sugar, but other than that I followed the recipe. This one brought back some great memories of home. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Sep. 12, 2011

This was very easy to put together. I made ahead as others suggested and added the peanuts just before serving. We felt the lemon was overpowering but the salad had a nice fresh quality about it. Thanks for sharing.

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Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Jun. 28, 2011

This was very unusual for my family. I used 1/2 of a poblano as the "chili pepper". I agree that the flavors blend better overnight, but letting it sit makes the peanuts soggy.

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Reviewer:

aopiuofc

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

Reviewed: Jun. 20, 2011

It was good as a base, but a little plain for our liking. As a result, we added olive oil, olives and some greek - style "croutons" ('paksimadia'). Thanks for sharing!

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2 users found this review helpful