This was such a good recipe. I'll definitely be making it again. The prep was so easy, and except for the vegetable medley (i used a slaw combo of julienned broccoli, cauliflower, red cabbage, and carrots) I usually have all the ingredients on hand.
My daughter (21) thought it was too gingery (I used a bit extra I think) but my husband and I liked it a lot. My daughter's boyfriend (22) ate it in spite of being a bit nonplussed at the pieces of red cabbage (he didn't know what he was eating). He eats everything without complaining but I just asked him to give me an honest opinion for this review and he said he liked it. So only my daughter thought it was too gingery. I also added a teaspoon of toasted sesame oil along with the peanut butter. I think sprinkling it with toasted sesame would be delicious also. I don't know why I didn't do that. Probably because I was also making another EW recipe, Toasted Quinoa Salad with Scallops (I used shrimp instead) and that was a fairly prep-intensive recipe. These two dishes tasted awesome together. My husband actually mixed them up and discovered the combo was really tasty (I followed his lead).