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Reviewed: Jun. 17, 2008

I felt this lacked a little something, so I spruced it up by mixing in pineapple preserves, ginger, more soy sauce and a little chicken broth to thin it out. I also used a few different types of beans for color. All in all a good start and thank you Terri!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jun. 8, 2008

This recipe was just ok for us. I am wondering if I forgot the sugar, because I kept thinking it needed a hint of sweetness to it and I didn't taste it. I sprinkled with black sesame seeds and it did look really pretty.

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CRAZY4SUSHI

	Cooking Level: Intermediate
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Reviewed: May 25, 2008

Really nice refreshing salad. I made a few modifications that I really liked: ADDED TO THE SAUCE: 1 tsp of minced ginger One small thai chili, minced 1 tsp of oyster sauce 1 splash of fish sauce ADDED TO THE SALAD: 1/2 red pepper for color, julienned 3 green onions (scallions), julienned *** I'm sure it would be good without these additions, but it did add some depth and flavour to the salad. Would make again for sure.

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Reviewer:

Michelle Laverdiere

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: Dec. 10, 2007

very good, great for potlucks,cookouts and company. Especially nice because you can make ahead and not worry about the temp. My husband LOVED it!

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Reviewer:

jbdolph


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Reviewed: Jul. 30, 2007

i LOVED this recipe. i didn't have to adjust it at all and i thought it was great hot or cold.

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Reviewer:

Sarah


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Reviewed: Jul. 28, 2007

I am sorry but I followed the directions exactly and did not like these at all. I like oriental dishes but I found the sesame oil over powering, no one liked these.

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GEFOX3


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Reviewed: Jun. 3, 2007

Simple and delicious. It was a great side dish for a BBQ.

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Reviewer:

Amy


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