Reviewed: Sep. 26, 2008

Very good flavors! I made exactly as directed, except omitting green pepper because I didn't have any. The dressing is a little too thick and strong for me. I diluted and thinned mine with chicken broth - perfect. Thanks for the recipe!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Aug. 19, 2008

This is a great recipe. I did not add the shrimp and I also could not find tahini sauce so I didn't use that either. Very tasty!

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Megan

	Living In: Tampa, Florida, USA
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Reviewed: Jun. 16, 2008

I love this salad, it was huge hit at my dinner party!!! I did change somethings and added a bit as well. Instead of using napa cabbage I used Bok Choy, I also added a cup of chopped Cucumber and used 1/2 cup of sweet chilli rather then just a 1/4 cup!!! Love this recipe...looking forwarded to using it as a meal with grilled chicken on top!!!!

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Paula


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Reviewed: Apr. 25, 2008

The dressing for this is amazing. I used three ingredients for the salad itself-matchstick carrots, chickpeas, then cilantro at the very end atfer adding the dressing. I did add 2 Tablespoons of honey, as did another reviewer. It does in my opinion need a bit of spice but I am not sure what-salt, or something with a kick like hot pepper?? Great nonetheless!!! Everybody loved it.

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Jaden


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Reviewed: Mar. 23, 2008

Great recipe! Thank you!!!

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Shirley


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Reviewed: Mar. 17, 2008

I used whole wheat linguine instead of angel hair, cucumber and scallions instead of carrot, lime juice, olive oil and fresh ginger in place of peanut butter and tahini. Also, didn't use shrimp but wish I had...grilled chicken would be nice as well. I will make this again and again. It's addictive, healthy and beautiful to look at. A real keeper, thanks!!

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 23, 2008

LOVED this recipe! Definitely will make it again.

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Amy


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Reviewed: Jan. 11, 2008

Editor's note: Amount for black sesame seeds corrected on 1/11/2008.

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the allrecipes staff

	Home Town: Seattle, Washington, USA
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Reviewed: Jan. 6, 2008

I thought the sauce was fantastic. To cut down on prep, I used a bagged shredded cabbage, same for the shredded carrots. Also, I left out the green onion and shrimp (food allergies). I will make this again.

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HALCION

	Cooking Level: Expert
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Reviewed: Jan. 5, 2008

Really good. But had WAY TOO MUCH black sesame seeds. I actually like sesame seeds, but couldn't tolerate this much. Recipe calls for 2 CUPS as a garnish. I would reduce it to t TABLESPOONS. My guess is that was a mistake or typo.

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eileen


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Reviewed: Nov. 13, 2007

My 15 guests and I thought this was a wonderful salad. In spite of second/third helpings, we had leftovers! I used chicken instead of shrimp and about half the cilantro. It needed salt & I added extra dressing. The dressing is good for other purposes, e.g. a Thai wrap dip, similar to those made at Good Earth restaurants. (Just wrap favorite ingredients, like couscous, green onions, chicken, etc.) Thank you!

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Ginger

	Cooking Level: Expert
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Reviewed: Jun. 17, 2007

This salad is a real crowd pleaser. The first time I made this salad, I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 people, but I am glad I did because there was hardly any left! The sauce is fantasitic, and versitile - it would make a great dipping sauce for chicken, shrimp or pork.

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Michele


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Reviewed: Jan. 27, 2007

This is so good. My husband is from Laos and i love Thai and Laos food, I thought it sounded weird to use speghetti noodles, but it was actually tasted VERY yummy! I would have given 5 stars, but there was just that LITTLE SOMETHING missing in the sauce???? I'll have to play with it next time, my husband LOVED this!! :)

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lilly

	Cooking Level: Intermediate Home Town: Layton, Utah, USA Living In: Salt Lake City, Utah, USA
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Reviewed: Aug. 13, 2006

Awesome. Delicious. Used peanut butter only instead of the tahini because I didn't have any. Skipped cilantro, but still many complex flavours.

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COREYINOZ


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Reviewed: Feb. 8, 2006

This is pretty good, my first attempt at Thai food. It was way too salty for my tastes. I didn't use tahini, sweet chili sauce, or black sesame seeds because I couldn't find them. I also just now realized that I forgot to add the cabbage, darn it! It made a ton. I'll probably make it again.

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AMYL22


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Reviewed: Aug. 1, 2005

I really liked the dressing and would even use that for another recipe! The salad was very generous. I substituted Chicken for the shrimp and that was still very tasty. I would use fewer Black sesame seeds, but they add a nice flavor and visual presentation

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PREOCCUPIEDWITH1985


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Reviewed: Mar. 21, 2005

Good, a nice change of pace for a bag lunch. I omitted the shrimp and sesame seeds and used different noodles. Took it to work with the sauce separate and added it right before eating. A nice kick, filling, and something I can feel good about eating. Thanks

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ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Jun. 16, 2003

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