Review: Thai Bell Pepper, Cucumber, and Peanut Salad (9/01)

[KValley]

Thai Bell Pepper, Cucumber, and Peanut Salad, Sept 01

My first thought upon seeing this recipe was to remember the Spicy Cucumber Salad with Peanuts from the June issue- I think I was one of the few that didn't appreciate that recipe! I liked the flavors, but I was annoyed with the pressing and draining.

IMHO, this new recipe really outshines the other- it was a big step up in quality of flavors, texture, nutrition, and ease of preparation-it's a breeze! I thought it was much more interesting. It's perfect if you have leftover fresh veggies to use.

I cut the recipe in half for DH and I, but we ate those four servings between the two of us. At only 36 calories a serving, this was one I took great pleasure in heaping on my plate!

We had this with the Citrus Chicken Tagine- delicious!

[aggie94]

Thanks for the review, Julie! My friends and I have finally broken down and decided to start a supper club. Our first meeting is next month, the theme is BBQ (host is making various kebab recipes), and I'm bringing the salad. Host keeps hinting at this one, but I was a bit skeptical. Sounded a lot like the June cucumber one, which I was also a bit disappointed with (flavors were good, texture was lacking). I might reconsider now, unless another better-looking/sounding salad comes along. Thanks!

[beacooker]

I made this dish last night with the Gingered Flank Steak from the same issue. This salad was very good, I will be making it again. I forgot to add the red onion - which was really silly, because I love red onion, but it was still good. I also used a little less fish sauce in the dressing, because I'm not a huge fan of it. Also, I don't know if my peanuts are just old and don't have much flavor anymore or what, but the peanuts didn't seem to add much to the dish. I thought the salad would have tasted just as good without them.

[Julia1Pin]

I made this dish on Saturday, and the ONLY substitution I made was pine nuts for peanuts (it was what I had on hand).

Everyone really liked this salad. And no one could quite place the flavor of the dressing (the fish sauce). We had this with smoked ribs and the bourban (we used whiskey) salmon and it was a great accompaniment to them both.

[Peggy]

I agree with all of the positive comments on this salad. It was great! The only comment we would make is it needs more peanuts. They were almost undetectable!

Peggy

[mmtibbs]

I made this salad tonight, a nice side to teriyaki chicken kababs, jasmine rice and steamed sugar snap peas. It was just a perfect light salad for that meal....but man oh man, I need practice with my knives. I found that julienne strips of carrots took my forever to cut into appropriate size pieces. And I don't even want to think about that mandoline (is that the name?) device that I passed off to Goodwill a few weeks ago. I know it would have done the job perfectly....but it scared me! I was always certain that my fingers were in danger.

[amcleod]

I made this salad last night too, and thought it was great. I echo what others said:

1. It needs more peanuts
2. I was worried about my fingers with those carrots!
3. I made the whole thing and ate a third of it myself and packed away the rest in two containers - so will get 3 servings instead of 8!

Definitely will make this one again.
ann

[aggie94]

I'll be the dissenter on this salad. I made it for our supper club over the weekend and didn't like the flavor of the dressing at all. I thought the fish sauce taste was very strong, and it was a little too sour-tasting for me. Others seemed to like the salad fine, but I won't make it again. :(