I am a thai food lover so this salad looked like the perfect way to use up the 2 cups of cherry tomatoes I was gifted with by a neighbor. I made this with those cherry tomatoes and diced the cucumber. I substituted raw turbinado sugar for the white + 1 tsp agave nectar to keep the glycemic load as low as possible yet achieve the desired amount of sweetness; I used vidalia onion instead of red. I used 1 tsp coriander seed because I had no fresh cilantro. I used prepared lime juice. I used equal parts seasoned and plain rice vinegars. I did add chopped peanuts for authentic thai taste. I marinated everything in a flat glass pyrex storage dish and turned it upside down at intervals so everything could marinate equally. This is a very mild flavor, the thai-style dressing allows the taste of the veggies to shine through. I could eat this with every meal because it's so colorful, light and healthy. If you appreciate thai food, you will like this. My picky 13 year old enjoys it as much as I do. A complement to burgers, chicken, fish, stir fry, practically everything. I will make this again and again with the changes I listed above. Would be great for office potlucks or picnics.

Reviewed On: Aug. 4, 2012