Asian Cucumber and Peanut Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 11, 2013
Tasty and spicy. I mostly followed the recipe except used 1/2 tablespoon of fresh coriander and a teaspoon of organic peanut butter (made from just peanuts) in the dressing instead of chopped peanuts because that's what I had. Next time I will use more of both: maybe a full tablespoon of fresh coriander and a tablespoon of peanut butter (if I don't have peanuts). The peanuts are an important part of the taste. We ate this as a side salad to burgers, and it was very good. I imagine it would also taste great on rice.
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Photo by moaa
Reviewed: Apr. 15, 2013
These were okay. It had a balance issue with it but didn't want to mess with it. I didn't have peanuts so that was the only ingredient missing and also altered the chili garlic.
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Cooking Level: Intermediate

Reviewed: Mar. 17, 2013
I added red onion, chicken, and cooked chow mein noodles. It's so good. The only problem was I didn't have enough for leftovers. I'm going to double it next time so I can enjoy it for lunch the next day as well.
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Reviewed: Jan. 28, 2013
Since most recipes tell you to saute garlic for about 30 seconds, I cut back on the time for fear that 5 minutes would turn the garlic bitter. No doubt about it, this salad does have a kick. If you're in the middle on spiciness, you may want to add half a tablespoon of the chili-garlic sauce, taste, and then add the rest if you feel you need it. Same comment applies to the addition of the red pepper flakes. This is a pretty nice Asian cuke salad, and I definitely liked the flavor of the coriander which is a spice I've not used often.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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