About this recipe: This is a bright, crunchy salad that originates from the northeast region of China. Strips of red and green peppers, cucumber and spring onions are tossed in a spicy vinaigrette and topped with fresh coriander. Add peanuts, prawns or tofu if you need a more filling dish.
This is a tasty and refreshing salad - and very attractive! As written it was not sufficiently spicy for my taste. I used black pepper instead of salt, added toasted sesame seeds, and used a full teaspoon of the crushed red pepper in the sauce. I tossed grilled chicken breast strips with the vegetables, then sprinkled more red pepper flakes on top before serving. Perfect! - 25 Oct 2016 (Review from Allrecipes US | Canada)
Saw this featured in this month's Allrecipes magazine and decided to try the recipe. It was so simple with a short ingredient list, and easy to make, yet very flavorful. Love all the cilantro! The red pepper flakes definitely give it a nice kick. (To save a step I did not salt the English cucumber as instructed. I didn't find the small mount of water from the cucumber after it had been seeded to be a problem.) - 17 Jun 2016 (Review from Allrecipes US | Canada)
My husband made this last week! We liked it so much I am making it again tonight for a dinner party!! Wonderful play on flavors! - 22 May 2017 (Review from Allrecipes US | Canada)