Reviewed: Feb. 29, 2012

Delicious! I added more shrimp (halved the recipe, doubled the shrimp) to make it more of a main course salad. The sauce was perfect - flavorful without being too spicy. It is very easy to prepare this recipe ahead of time and throw it all together before serving.

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Jan. 21, 2012

Love the salad....great for gatherings! When I made the peanut butter dressing the first time, I found the peanut butter/tahini a bit too overpowering and the sauce a bit off. I've since modified it and use a bit less tahini and added a bit of lime juice and coriander and I noticed it made a big difference and brought out the fresh cilantro flavor. Also I used sriracha chili sauce found in most asian store or ethnic aisles of grocery stores.

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Reviewer:

sushigirl22

Reviewed: Jan. 17, 2012

Only thing I would change is a little less vinegar in the dressing and maybe more tahini than peanut butter as it was quite peanuty.

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Reviewer:

McCheese

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Jan. 10, 2012

this is INCREDIBLE. it is my go-to summer dish. i add fresh mint and it becomes irresistible!

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Reviewer:

rock_salt

Living In: Chicago, Illinois, USA

Reviewed: Oct. 15, 2011

It's a great salad to bring to a potluck, or make ahead of time for dinner guests. It's colorful from the red, green, and yellow peppers and grated carrots, crunchy from the napa cabbage, and finished with chopped cilantro and green onions. The sauce is delicious. Toss to coat the noodles, and you have a very impressive salad. People will be asking you for this recipe! I didn't have sweet chili sauce so I combined ketchup and shirrachi sauce until it felt like the right taste.

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Reviewer:

Shelley

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

Reviewed: Aug. 7, 2011

This is incredible! Fresh tasting and so good for you, all the elements work well in this one. Tahini is expensive, but now I've got it and will make good use of it! Thanks so much!

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Reviewer:

SISSYZEKE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 24, 2011

AWESOME!!!!! I used rice stick noodles and didn't have any sesame seeds or peanuts (which would have made it even better). Added about 2 lbs of shrimp to make it more of a meal. Hubby LOVED it and gobbled up all the leftovers too :)

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Reviewer:

sara

Reviewed: Jul. 10, 2011

Thank you! This is very similar to a recipe in the Neiman Marcus cookbook (that I couldn't find when I needed it!). I omitted the toasted sesame seeds and just eyeballed the dressing ingredients. Next time, I'll add more cabbage cuz I love it!

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Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

Reviewed: Jun. 27, 2011

This was very good. Forgot the sesame seeds and the peanuts but I don't think they were missed. I did tweak the sauce to what I had on hand and to taste, no tahini, added some srirrachi and more chili sauce. Served with Thai Style BBQ Chicken. Will make again. Thanks

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Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Jun. 7, 2011

This was okay, but I would want to tweak the sauce if I ever made this again. As it was, I cut the salt in half and even with that it was way too salty. I think the rice vinegar would need to be reduced as well. Bottom line, too salty and not spicy enough, but it was a nice texture and a nice crunch with the fresh veggies, just needs a tweak.

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