Reviewed: Oct. 13, 2009

Took less time to cut everything up with mandolin and then instead of peanuts I used walnuts and it gave it that extra kick. Marinated it for at least 2 hours before serving. Other than that, it was pretty darn good at the end of the season for zucchini.

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Nancy

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

I was very nervous about serving this to my guests. But couldn't deny all the comments that people had made on here. All I can say is WOWZER! I got the same comments. They LOVED it...I loved it and even my non vegatable eating sister loved it! Thanks will make this again.

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Heidi

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Reviewed: Aug. 30, 2009

I basically made this salad as directed, and it was very good (I reduced the sugar ever so slightly and used sweet pickle relish in lieu of diced sweet pickeles). This salad provided a nice contrast/went well with spicy mexican food.

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Aug. 23, 2009

I made this recipe exactly as written except I cut back on the sugar to 1/2 cup. It was still slightly too sweet for my family's taste, but we liked it. Colorful and tasty

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LSCHROTH

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Reviewed: Jun. 15, 2009

I really did like this but I would say it takes more than 20 minutes to make,if you don't pre-cut all the ingredients and the dressing? well,it could be better but it's good. Try it.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: May 14, 2008

I really enjoyed this! I never thought about eating raw zucchini. I especially liked the dressing.

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Dec. 4, 2007

I was happily surprised with this salad and will make again. The only thing I might change in the future is adding less sugar. It was a bit too sweet for my liking.

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Cooking in WA

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Reviewed: Aug. 7, 2007

Great tasting! Even my kids ate it! I did increase the chopped peanuts to 1/2 cup - and the salad had a wonderful "crunch" to it. It's a keeper for our family.

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