Cabbage, Tomato and Onion Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 23, 2013
I wasn't sure if my family would like this or not, but my guys LOVED it and so did I, and my mother. We used a green bell pepper and then a spicy pepper from our garden (so half/half). It is super yummy! I let it sit all night and the color turned me off slightly the next day, BUT the flavor is awesome!!!! It was fun to use a recipe that we had almost all the ingredients in our garden AND have it taste so delicious!
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Reviewed: May 19, 2012
This is a delicious salad and one that I will make again. I do disagree with the reviews that say to let it sit for a day. This is what I did and it turned sort of a sick grey. When I made the salad it was crisp and absolultly beautiful. I would say that maybe 2-3 hours in the fridge would bring out the flavors without wrecking the gorgious fresh color of the salad. I also added bell peppers along with the chilis because I wanted more color and less spice. All in all this was a very good recipe. I rate it five stars for the recipe and 3 stars for the reviews. ;)
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Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

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Reviewed: Nov. 14, 2010
I fried the onion in a small amount to oil so my DH could eat this. leaving out the chile pepper for his portion. I should have left my portion without the pepper also, as it was very strong! Next time I might use a bell pepper instead of the hot variety! This went nicely as the filling with some beans in a burrito!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Sep. 13, 2007
This was so good, with a smoky, nutty flavor. I wasn't sure about it at first, but the longer it sat, the more flavorful it became. I prefer a milder onion flavor, so I used scallions, and I used unrefined coconut oil instead of butter. I don't eat peanuts, so instead of peanut powder, I used almond powder and finely ground cashews, which are fairly sweet, so I omitted the sugar. Next time, I'll add just a bit more cumin seed to enhance the smoky flavor. This was perfect with Indian Dahl with Spinach, also from this site.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 31, 2001
Great by itself or with baba ganoush and pita. This one will definately need about a day in the fridge with occasional stirring to reach full flavor.
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