Reviewed: Sep. 10, 2011

This was really good, went well with the asian lettuce wraps I served. The soy and sesame were nice additions. I used sesame oil instead of the vegetable oil and won't use quite so much next time, the sesame flavor was a bit strong. So either half and half or leave the sesame oil out all together.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Wayne, Nebraska, USA

Reviewed: Apr. 21, 2011

Made this the other night to accompany a German dish. Go figure! It fit perfectly and everyone enjoyed it. My son even asked if he could take the leftovers home to munch on that night. Does not hold over to the next day, so finish it with the meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MANORBOOKS

Cooking Level: Expert

Living In: Logan, Utah, USA

Reviewed: Apr. 19, 2011

I really enjoyed this. So outside my comfort zone with cucumbers, but a welcome, refreshing and delicious way to change 'em up. Four stars as written only because I was unsure of the salt when there was already a fair amount of soy sauce. I decided to play it safe, omitted it, and I was glad I did. The other small criticism was that this was missing eye appeal. Herbs did not seem right to garnish it so I sprinkled it with toasted sesame seeds and finely julienned carrots. It made all the difference in the world, both in taste as well as presentation. This was a happy find - perfect when I was struggling to come up with a side dish for an Asian-inpspired meal. In preparing this I used Splenda in place of the sugar, and grapeseed oil rather than vegetable oil. Way to make a cucumber interesting!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 20, 2011

Pretty good! I used about 1/2 the soy sauce but tried to keep the rest about the same (I eyeballed everything). A nice little tang to punch up plain cucumbers. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 5, 2011

I thought this recipe was excellent! I did not use the salt because I didn't feel it needed it with they soy sauce but other than that, this had the perfect blend. This was so simple yet packed full of flavor and had such a nice light crunch to it. I will make this often.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Sep. 29, 2010

I am on a pre-wedding diet and have been needing a way to make my vegetables more appealing. I modified the recipe slightly by adding a little less soy sauce. I also grated some fresh ginger, added pink and white pepper, substituted Stevia instead of sugar, a sprinkle of sesame seeds, and added a small amount of strawberries pureed with agar-agar, which gave it more color and some additional flavor & substance. I really enjoyed this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nekomeme

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Reviewed: May 24, 2009

I use slightly less sugar and add strips of sushi nori and some crab stick (cut a few sticks to taste in half and separate the strands, then scatter over cucumbers before adding dressing). Learned the recipe from a Chinese friend.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trepto

Cooking Level: Intermediate

Reviewed: Jun. 4, 2008

I have been making this cucumber recipe for many years. It was one of the few I managed to get from my mother and grandmother so it is really old!! The ingredients are the same although I use plain white vinegar but my proportions are 1 tsp soy sauce, 1 tbsp sugar, 1 tbsp white vinegar, 2 tsp veg. oil, 1/2 tsp salt. I use 1 - 2 english cucumbers. These proportions may help those who found the recipe too salty. Make up about 2-3 hours before serving as the cucumbers tend to get soggy if left too marinate too long. This is a tangy refreshing side to any meal. Especially nice in the summer.

Was this review helpful? [ YES ]
1 user found this review helpful