Reviewed: Feb. 22, 2011

I omitted the chicken breast and red chile pepper; added 1 large red bell pepper and 1 jalapeno on hand--which added nice color interest. The flavors melded well--although I would have liked more dressing to allow people to serve themselves. This recipe definitely served 6 people ample helpings.

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6 users found this review helpful

Reviewer:

kruege24

Reviewed: Jul. 1, 2010

It's a good idea but it would need some adjustments. It was way too acidic. I would use less lime juice and some salt to the dressing.

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6 users found this review helpful

Reviewer:

mayou

Reviewed: Dec. 11, 2009

This is a keeper for us. We used chinese cabbage instead of iceburg, pomelo instead of grapefruit (milder and firmer), and offered toasted crushed ramen noodles, chopped peanuts and pepper flakes as toppings. Yum! I think next time I'll let it sit overnight to let the flavors come out more and and try toasting the coconut first. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

Miriam

Reviewed: Oct. 20, 2008

My husband is hard to please and he really loved thid recipe. I t was easy to make and has a tropical taste even in th winter

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8 users found this review helpful

Reviewer:

susyr

Home Town: Traverse City, Michigan, USA

Reviewed: Sep. 28, 2008

Well, there are a lot of different flavors going on here. The one thing that I thought kind of sent the flavor balance over the edge was the grapefruit. I also thought the dressing could've used a little something more. It was a good starting-off point. With a few tweeks, I would make again! Thanks!

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5 users found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 5, 2008

I dont like canned shrimp, so used large fresh/frozen prawn meat(large shrimp called prawns in oz). Cooked before using & chopped .up into pieces the same size as the chicken

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9 users found this review helpful

Reviewer:

feebee

Reviewed: Mar. 10, 2008

really good salad - you really have to be in to thai food to appreciate all the different flavors and texture combos.

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6 users found this review helpful

Reviewer:

GDemp616

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: California, Maryland, USA

Reviewed: Jan. 8, 2008

As I was making this dish, I really started to wonder how it was going to work out - it just seemed like so many different flavours to be adding into one bowl, but it worked out really well and we all loved it. I served it with coconut rice. It has a very refreshing flavour from the mint and the lime. Thanks!

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8 users found this review helpful