Reviewed: Oct. 26, 2011

This is my favorite slaw I have ever made. It turned out fantastic I would highly recommend it.

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Reviewer:

Sarah Claye

Cooking Level: Intermediate

Reviewed: Oct. 5, 2011

Unbelievable!!!!! Loved this recipe. Our supermarket had precut slaw, which made this very easy to make...

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Reviewer:

Kenn Isakson

Reviewed: Aug. 19, 2011

My bad for using Napa cabbage as I think the problem was the dressing was too heavy for the delicacy of the Napa ... after ready reviews (looking for help and TY AR tasters!), I went back and added more jicama, only jullienned this time, not grated. That, along with a healthy dose of lime juice, brought it back to life. I also threw in some baby bok choy I had for additional crunch. I'd kill for some almonds right now!

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Reviewer:

Litegal1

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Jul. 12, 2011

So beyond perfect. I made it exactly as written. I used a food processor for the Jicama...and it is so essential to this recipe.home run.

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Reviewer:

Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Paso Robles, California, USA

Reviewed: Jun. 9, 2011

Excellent recipe! I admit I was sceptical, but it is delish. I used Tahini (no sesame oil) and added toasted almonds, knock your socks off good. The problem is waiting for dinner to scarf it down. The family may not get to taste this after all.

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Reviewer:

tinynancy

Reviewed: May 12, 2011

I made this recipe almost exactly as written, but heeded other reviewers advice and cut my jicama into matchsticks. I also didn't have black sesame seeds (so didn't use them) and didn't have honey, so I sub'd brown sugar. The flavor of the dressing is so yummy. I was so excited to eat my salad when it was first assembled, but after sitting in the fridge for 3 hours, it lost a lot of it's flavor. Next time I make this, I will dress the salad right before I serve it. As other reviewers also noted, if you do not have sesame oil, don't bother making this salad!!

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Reviewer:

Angela W

Cooking Level: Expert

Reviewed: May 2, 2011

Tastes like what I'd I've had in japanese restuarants. It's the sesame oil that sets this slaw apart from others. I forgot to add the honey but I did add a few splashes of mirin which is also a sweetner. Didn't have the black sesame seeds but did add sliced almonds & chopped scallion. Just "cuz I had a bit of lime that needed to be used, I added a small amount which I couldn't taste. Even the pickier eaters enjoyed.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Apr. 28, 2011

Very nice! The sesame oil was perfectly subtle which I liked. I think I will thin out the mayo and use less honey next time. I added chili oil to it for a little kick.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

This was wonderful. I will certainly make it again. Served it with pulled pork sandwiches. I only used 1T of honey, which was perfect for our family; a little sweet but not too sweet. Also added chopped cilantro and green onion. I think next time I can cut back on the mayo. I'm sure it would be plenty good with less. Also, it only sat for an hour and was wonderful.

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 14, 2010

The dressing is delicious. I followed the recipe for the dressiong and was pleasantly surprised by the flavor. I omitted the jicama and black sesame seeds, but I don't think it took away from the finished slaw. I served it at a potluck where it was a big hit.

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