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Thank you for such a delicious salad! My wife and I are trying to eat meals that don't heat the kitchen up-this is a winner! My wife and I do not care for green bell pepper or cilantro. I bought a large red bell pepper as a substitution for the green bell pepper. I omitted the cilantro from the dressing mixture. We will make this again!!!!
Now I know what to do with all of that left over rice frome chinese take-out! So flavorful, colorful and refreshing! I can't imagine it without the cilantro. Next time i'm going to try adding some mandarin oranges and extra cashews.
This was a terrific discovery from this month's Asian Tag game. I enjoyed the combination of sweet, salty, crunchy, & tender. I thought it would be a nice dish for a potluck as it is colorful & yet different enough to not be standard fare. Next time I will chop the pineapple a little to better match the size of the other ingredients and might add more cilantro. (we like it) Thank you for sharing the recipe!
I love this stuff! I took it to a potluck, expecting to have some leftovers for lunch, but they at it all! Apparently everyone else loved it as much as I do. :-) Seriously, it's great blend of salty, savory, and sweet, and the mix of textures is just about perfect, too. This will be a summertime staple; thanks for posting.
My vegetarian spiritual group rarely asks for recipies, but I'm printing some out as I speak. I prepared this dish exactly as the recipe asked and came home with an empty bowl.
Lovely, light salad! Used peanuts, and quartered the pineapple chunks. Had no green pepper or bean sprouts; put in alfalfa sprouts and diced sugar snap peas. Really delicious - thanks!