Every time reader Maya Conrad brings this salad to potlucks, she leaves with several requests for the recipe. She likes to make a little extra for workday lunches since it holds up well.
Wish I had read reviews first! Way too salty and soy sauce dominated, almost inedible . I am glad I only made half the recipe. I rescued it by adding two cups of thinly sliced cabbage to absorb some of that salt, but we are some and as much as I hate to throw away food, we just were not going to eat it. Could be a good recipe with much less soy sauce.
Read Moreeven using the specified reduced-sodium soy sauce, this was way too salty. Perhaps adding some orange segments to the leftovers will balance it out a bit. next time I make it I will start with 2 Tablespoons of soy sauce.
fantastic recipe, thank you! easy, delicious, healthy.
Read Moreliked this. didn't have soy sauce so used basalmic and olive oil. topped with sunflower seeds. added bean sprouts. nice presentation.
Read MoreI made it for tonights light dinner. Even my 3 year old was eating pieces of seasoned kale and carrots! Very good, will make again!
Read Moreso easy to make, very tasty. i especially like the toasted almonds, it gives the salad an extra dimension.
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