Reviewed: May 23, 2012

Delicious! I made a non-spicy version My two-year-old also enjoyed it with one modification: instead of jalapeno peppers, I used a red bell pepper.

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Reviewer:

(Sarina)

Reviewed: May 12, 2012

This was great! Took it to a covered dish potluck and everyone really enjoyed it. I did follow the tip of adding a little diced red onion for color. There was too much liquid for my taste and I pored out about half. Next time I will reduce the sugar/vinegar dressing by half.

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Reviewer:

Leslie

Reviewed: Apr. 15, 2012

I cut back on the sugar quite a bit (halved) and would not add any more sugar than that going forward. I like sweet things, but prefer this salad tangy-er.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Apr. 12, 2012

Incredibly fresh and delicious. Highly recommend this.

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Reviewer:

tksalinas

Reviewed: Apr. 12, 2012

Fantastic! We did a thai night for the first time and included this salad...big hit. No changes - just good stuff!

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Reviewer:

superstepmom

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 10, 2012

Very good! I was pleasantly surprised with this salad. I added a bit of crushed red pepper for a bit more spiciness and for color. Thinly sliced red onion would be great.

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Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Apr. 10, 2012

Great recipe.

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Reviewer:

JYAKEL

Reviewed: Mar. 12, 2012

this salad is terrific! i was worried that the jalapeños would overwhelm with too much heat, but it was perfect, and i'm a wimp about spice.

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Reviewer:

Mothersweetness

Reviewed: Feb. 29, 2012

Very good! All the flavors combine very nicely. Left it overnight as well. Getting ready to do it yet again!

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Reviewer:

Mags

Cooking Level: Beginning

Reviewed: Feb. 13, 2012

I followed the recipe exactly, and it was awesome! I served it with my own recipe for peanut chicken soup. I will definitely make this again, and often.

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