Reviewed: Apr. 25, 2012

Sorry, I didn't much care for this recipe, but I must admit that I didn't add as many peppers as stated (I admit it - I didn't add any cherry peppers, and only 1 jalapeno). As written, it was just way too spicy for me, but I love bok choy, so I decided to try the recipe anyway, thinking it would still be good. It turned out extremely vinegary and bitter. I'm sure it is great as written though.

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 25, 2011

Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM!

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Reviewer:

marljong

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Feb. 3, 2011

ATE

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Reviewer:

Vikki

Reviewed: Oct. 3, 2010

Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper!

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