Delicious, I used tofu for the beef.Could have done with a little more dressing.

I actually used teriyaki marinated steak, thinly sliced, in place of the roast beef. It was delicious. My husband was actually not very keen on the idea, but he loved it! Excellent leftovers- and there were a lot!

I had my doubts on this one because there were a lot of ingredients to buy and things to chop, and at one point my kitchen looked like a cyclone hit it, but at the end when I tasted it, it was heavenly. The flavors were all there -- like something you'd taste at a restaurant with a chef who knew what he was doing. I'll try it out on the family tomorrow and see what they think. I added sugar snap peas and toasted sesame seeds. I was tempted to add a little peanut butter to the dressing but I didn't want to mess with it this time - I'll try that next time. I used red bell pepper to add color and I did the carrots in the food processor until they were pretty fine - that saved the work of grating them. I'll make this one again.

Hmm. I didn't like this that much--thought it was bland, but I also didn't have cilantro, which might have made it more palatable to me. Bf liked it though. I dind't have pepper or roast beef so served without. It's not bad, just not my favorite. Bf thought it needed a bit more soy sauce, so we put a little more on and it was ok. I'll try with cilantro next time and see if that's my issue. Thanks for the recipe!

My husband and I loved this recipe. We used venison instead of beef but it was still excellent. Also, I just threw the broccoli in raw. We will definitely be making this again!

This is a relatively simple recipe that you can definitely modify to fit your tastes. A few things: - The recipe calls for roast beef, which is definitely easy but kinda gives the salad a deli feeling. If I make this again, I might use shaved beef. - Like a few other reviewers mentioned, I never actually put the dressing on the salad, which has helped to keep it fresh for a few days. I have found that the other flavors have really begun to mix sitting together. - I also used rice noodles (udon), and just 8oz at that- which to me almost felt like too much.

use light soy, not the dark syrupy kind. and more cilantro. yum!

We really enjoyed this. I used tri-colored spirals and served it on a bed of baby spinach. My crisper and garden are overflowing so I added a few more veggies. 1/2 yellow squash and zucchini, some slivered green beans (blanched with the broccoli), some red and yellow bells for color and I had an ear of corn with no agenda so I cut the kernals off and tossed it in. I bought pre-julienned carrots and rough chopped them and lightly cooked them with the corn kernals. Will use this a lot for school lunches.

I loved this! Very easy to make, even with the long list of ingredients. Makes alot, so I usually don't dress all of it, so leftovers will keep longer.

My husband and I LOVED this one. The spices are the perfect mix. The dressing is what makes it - you can really throw in any vegetables and make it work.

We loved the sauce for this recipe, I actually added more sesame oil and less crushed red pepper. I've made this recipe 3 times now and I haven't used the cold cuts or bean sprouts. I've made this with match stick carrots, red pepper, brocolli and either linguini or fresh asian noodles. The most recent time I've made this salad I blanched chicken breast and bok choy and shredded them, added cilantro and chopped peanuts. My Ava loved it and asked to bring it to school for lunch!

This was really good. I followed the recipe exactly but had to add a little more sugar, and a lot more mayonnaise. The dressing definitely improved during the course of the day. I think this recipe would work well with chicken too. Thanks!

This salad is nice if you're looking for a different taste from the usual. I followed the recipe except used medium sized rice noodles from the international aisle of the grocery store and blanched the broccoli in the boiling water at the last minute (both as recommended below). YUM!

A keeper! This I will make again and again and again! We made it for a themed party and everyone loved it and it was beautiful to look at with the colors! It made a gorgeous presentation and was divine!

I added additional garlic, used rice noodles & only used 8 oz., used fresh ginger & I added a couple of pea-sized dollops of wasabi paste. I had some leftover honey & garlic pork tenderloin so I sliced it very thin & then cut it into bite sized pieces ...I subbed that for the roast beef. I also added a couple of tbps. of mirin but I'm not so sure that was a good move...I think the OJ would be a much better compliment. I served this w/ a side of Ginger-Spiced Cucumbers (from allrecipes) & we followed the meal w/ Vietnamese Iced Coffee...was a refreshing dinner for a hot summer night...thanks again Pam!

While I agree with the other reviewers on the fact that it is a very good salad, it still needs a few adjustments to make it to my 5* book. First of all, I used rice noodles. I hate it when an Asian-inspired recipe calls for Italian pasta! I reduced the pasta to 1/2 lb but I kept the same amount of everything else. Next time I'll probably omit the peanuts because i couldn't taste them anyway. I'll skip the carrots too, just because I don't care for them. All in all, however, it made a very enjoyable dinner. Thanks for posting, Pam!