Reviewer:

Reviewed: Mar. 20, 2010

I loved this recipe, I tweeked it somewhat because I didn't have a few things. I added some ditilini pasta, edamame, wasabi sesame seeds, white onion, green pepper, rice wine vinegar,ginger,and five spice

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6 users found this review helpful

Reviewer:

LindaBear

Reviewed: Feb. 26, 2010

This was very good. I just changed a few things. I used chopped Napa cabbage instead of pea pods. I used less onion and cooked them (caramelized) for those of us who have a hard time digesting raw onions. I used 1 t. chopped fresh ginger and added 1 c. of bean sprouts. My husband won't eat this kind of thing, so I invited some neighbors over for lunch during one of our major snowfalls this month and they loved it.

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Reviewer:

Celia

Reviewed: Aug. 15, 2009

This recipe was a huge hit at a bbq I attended....great reviews! I made the recipe 4x bigger (except the onions just doubled them)....I also added flaked crab for one of the lbs of the shrimp. Turned out awesome, thanks!

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7 users found this review helpful

Reviewer:

MRSLYNN

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Jun. 9, 2008

I found this recpie just looking to use up some ingredients that needed to be eaten and found it to be great tasting to me and a hit with my family.

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8 users found this review helpful

Reviewer:

Cat

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Aug. 21, 2007

This is a light refreshing salad that tastes amazing. I did reduce the onion and I still found it too much - so next time I will make it with green onion. I also added some spicy thai oil in place of the canola oil to give it a kick - but I like everything spicy. Very good recipe!!!

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10 users found this review helpful