This is definitely spicy but you can lessen the heat by leaving out the jalapeno chilli peppers. It tastes much better if you can leave the flavours to mingle for a while. Serve by itself, with meat or use as a filling for homemade spring rolls.
Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper! - 03 Oct 2010 (Review from Allrecipes US | Canada)
Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM! - 25 Apr 2011 (Review from Allrecipes US | Canada)
ATE - 03 Feb 2011 (Review from Allrecipes US | Canada)