Reviewed: Apr. 17, 2012

This was super delicious. I used half the fish sauce and substituted 1TB soy sauce + 1 scant TB brown sugar for the kecap manis. Used eye of chuck which is similar to ribeye and pan fried in a very hot cast iron skillet. Very yummy!

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Reviewer:

ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

Reviewed: Nov. 8, 2011

Great salad. Followed recipe exactly and added toasted peanuts as a garnish. Lovely sweet and sour dressing with just enough of a spicy kick.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jan. 23, 2011

Got kind of watery, and the flavors didn't impress me.

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: Apr. 17, 2010

I thought this salad was AWESOME! Very comparable to what you would get at a Thai restaurant, only 1/4 of the price! It fed my boyfriend and i for under 10$!!! I only used 1/2 the fish oil, and crushed red chili pepper and 1/2 a lemon in place of the chili oil. I also couldnt find the Kecap Manis, so i just omitted it. I can see how it may sweeten it up a bit tho. The store i went to didnt have Thai chili peppers so i used and Anehiem pepper instead. All in all, we were very satisfied with this recipe!

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Reviewer:

Jerrica

Reviewed: Sep. 26, 2009

I thought this recipe was too salty. I made the recipe as written. I even had the kecap manis in my cabinet. There was no balance of flavors, just too much salt. If I make it again (maybe) I would decrease the fish sauce and increase the Kecap Manis. I would even add a little chili-garlic sauce for a little heat.

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Reviewer:

dmg4346

Cooking Level: Intermediate

Reviewed: Aug. 8, 2009

Wonderful salad that's very similar to what we typically have in Thai restaurants. I didn't have any cilantro and used parsley instead. It was still good but I think the cilantro would have made it even better. Added sambal oelek (an Indonesian chilli sauce) and chilli flakes for an even spicier taste. Yummy!

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Reviewer:

mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

Reviewed: May 16, 2009

I felt this dressing had too much fish sauce in it. My husband is on a low sodium diet and it was quite salty. I also added some rice wine vinegar and pepper flakes. Other than that, it had a very good flavor. It is surprising how the flavors blend. I'm not sure I would try it again.

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Reviewer:

Connie

Reviewed: May 14, 2009

This was SOOOO GOOD! I might cut back on the sesame oil a little next time, but just for my taste preference. I did add a little sugar to the dressing as I like my Asian food pretty sweet. I served this over some chopped iceberg lettuce to make it more of a salad and served a side of white rice as well. I highly recommend this recipe!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jan. 12, 2009

Delicious!!! I didn't add the chilli oil as I didn't have any and only a few drops of the sesame oil. Added some red pepper & cashew nuts to the salad and some brown sugar to the dressing to balance the salty fish sauce. Just the perfect salad for a summer evening.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Oct. 17, 2008

Delicious! I made it just the way the recipe requested (doubling the sauce) and served over rice noodles. It was fabulous! It's refreshing to serve something that everyone is wondering when we'll have it again. Thanks for the terrific recipe.

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8 users found this review helpful