19 Reviews of Asian Salad

From: moxie

On Mar 21, 2003

Erinn, this is just fabulous!!!!! I made a double-batch of the dressing and marinated some chicken tenders in it overnight, then grilled them and added them --what a wonderful light meal!!! I wanted it a little lighter, so I added just 1 ounce of oil to the dressing. It's so flavorful, I never missed the fat. Thank you so much for sharing what is sure to be a regular meal in our family.

From: Paja

On Oct 13, 2008

Just great! As other reviewers, I cut down the oil, to about 4 T. and added about 1 Tbsp. of sesame oil. I used red pepper for the colour and flavour and omitted the celery since I didn't have any. I added some snap peas which was nice with the Asian theme, I thought. Since I was making it for company I made the effort and steamed the carrot and peas for a couple of minutes and then put them in cold water. This brought out the colour and flavour, I think. Everyone really enjoyed the salad which was part of an Asian flavoured meal. I will definitely make this salad again! Thanks for posting, Erinn in TBay!

From: TinyLiz

On Sep 1, 2007

Wonderful! I love the dressing. I made this for a church luncheon, which was for 30 people. Everyone loved it! I tossed the salad in the dressing because it was easier then having everyone makes their own. Thank you for sharing it.

From: yogi

On Oct 24, 2005

Very flavorful and fresh dressing. I used about 1 oz of oil, like moxie, to lighten it up, and bit of stevia instead of sugar. Had this on a salad of chopped bok choy, carrot, green pepper and scallions. The soy sauce, vinegar, and ginger are a great combination for any Asian style salad. Thanks, Erinn!

From: Kookaburra

On Jul 11, 2004

I've been searching for this recipe for over 20 years! I used to visit a restaurant that served Vietnamese Chicken Salad with the dressing in a little jug on the side. I have NEVER been able to replicate that dressing until now. Thank you! As I was making only a small side salad for two, I reduced the 'ounces' to 'teaspoons' and also reduced the amount of oil to 3 ounces (or teaspoons). To this I added 1 pinch ginger, 1 clove garlic and about 3/4 teaspoon of sugar. I used toasted cashews for the salad and added some slivered cucumber as well. It was sublime served with slices of Asian barbecued chicken on top.

From: Kay Demonbren

On Nov 8, 2006

We loved this one! I'm guessing it's the fabulous dressing (gotta be that rice vinegar)that makes it so good. I used raw napa cabbage instead of lettuce. Everything else was according to the directions. Served this with Szechuan Shredded Beef #91673, and I will most definitely make this one again. Thanks!

From: Tigers~Kitten

On Jan 19, 2007

I loved this! The dressing tasted very similar to the dressing they use at our local Japanese restaurant - I'll probably add less garlic (I used a big clove) & more sugar to get it a little sweeter next time, but it was great just the way it was!

From: Let's Cook Lisa!

On Jun 9, 2008

This salad was a great accompaniment to Ana's Honey and Soy Glazed Salmon, that we had. I can see why you are addicted! It's excellent. Loved the flavor mix in this one!

From: Tulip-Fairy

On Sep 1, 2006

Great combination, lots of crunch and interesting flavours. I used white wine vinegar as i didn't have any rice wine vinegar, and it was good, but will use rice wine next time to keep it authentic. I had it on its own for lunch which was lovely, but will do this again with grilled chicken to make it an excellent main meal. Thanks for sharing erinn

From: sugarpea

On Aug 13, 2006

Any time you need an Asian salad, give this one a try. It's terrific. I made it with spinach rather than lettuce.