Reviewed: Apr. 11, 2012

I would use 1 Tblsp dry mustard instead of 2 if, like me, you want a little less spice. But good salad!

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Reviewer:

mere

Reviewed: Mar. 31, 2012

So delicious! I added some chopped celery for the heck of it, and cut back on the sesame oil for personal preference. When I saw someone say the dressing was spicy I was like what? Okay now I know...the amount of ground mustard DOES make this pretty darn spicy...but I LOVED it!! Glad I made extra cause I ate the leftovers as a midnight snack ;)

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Dec. 6, 2011

Very good. I used a rotisserie chicken from the market, left out the bell pepper (don't like), used white wine vinegar and halved the dry mustard. It was a bit spicy and I reduced he mustard because of the many reviews mentioning it was a tad spicy. I liked this chicken salad because it was not loaded with the mayo like some others.

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Reviewer:

Barb

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

This is very good if you're looking for a dressing that goes with Asian style salads. I have made this numerous times over the past couple of months, and it's always something I look forward to eating. It may only be me, but I notice it's a bit on the spicy side. I think this is due to the dry mustard. If you don't like the hint of spice, opt for less mustard or substitute. Otherwise, excellent!

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Reviewer:

lorinp1

Cooking Level: Expert

Home Town: Pfafftown, North Carolina, USA

Living In: Mount Prospect, Illinois, USA

Reviewed: Sep. 27, 2011

Love, love, LOVE this recipe!! Honestly, this is the best recipe I have found online. I made it as is and tossed with a couple handfuls of fresh spinach leaves. After the first time making it, I added more cilantro because I'm obsessed with the stuff.

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Reviewer:

heyjoon

Reviewed: May 4, 2011

Lots of freshness and crispy veggies in this. I ate it on flatbread. Pretty good overall.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Nov. 7, 2010

This salad is DELICIOUS! I've made it twice in the last couple of days (for different social events) and everyone loved it. I followed the recipe except increase cilantro (love it) and put it in a nice low-carb wrap with chopped chinese cabbage. No one thought the mustard was spicy or overwhelming...not sure what people are talking about. :)

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Reviewer:

LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Aug. 7, 2010

VERY VERY GOOD!! Easy to make.

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Reviewer:

Yennj82

Reviewed: Jun. 30, 2010

Made exactly as written. This was easy to make and tasted good, but wasn't a huge hit wit the fam. Next time I think I will steam the peas a bit simply for personal preferences.

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Reviewer:

datsmyveggie

Reviewed: Jun. 17, 2010

Fantastic. I doubled up on the dressing, as recommended. Only changes I made were to swap edamame for the peas and to add a little sriracha for some kick. I also ran out of sugar and only had 1 TBSP instead of the 4 doubling the recipe would call for. Honestly, it didn't need any more than that, as teriyaki is usually quite sweet. Stuffed it in pita pockets and me and my husband devoured it!

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