Reviewed: Feb. 26, 2009

hi, just wanna give u guys some ideas about what is go great with this salad. traditionally, we hv cucumber salad as a side dish for deep fried and barbecue dish. normally that main dishes r rich with flavors and oily, then sweet and sour of this salad will complete overall taste and keep the main dish from being too greasy.

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Reviewer:

NAMWOONT

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Reviewed: Feb. 13, 2009

I would rather give this a 4.5. I followed the directions and found the amount of sugar to be too sweet. I would cut that to half next time and add more according to your own taste.

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Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Jan. 28, 2009

Very nice and light -- had it with a chicken satay and peanut sauce, and it was perfect. Thanks!

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TARA77

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Reviewed: Jan. 21, 2009

I love this salad! My favorite Thai restaurant always serves their satay with this salad. Making it at home I usually leave out the sugar. Sometimes I use honey roasted peanuts though and it's a great variation.

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Bethy

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

Love this recipe - SO easy to do - I substituted Splenda for the sugar and reduced the peanuts to about 2 Tbsp for the whole salad to cut down on the calories and it ended up being only about 50 calories per 1 cup serving. :) The ONLY thing about this recipe ... is it's addictive! I wonder - will you start turning green if you eat too many cucumbers, like turning orange eating too many carrots? Hee hee!

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duckeeduck

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jan. 7, 2009

This was so easy to make and very good. Definitly repeatable!!

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ANCHOY

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Reviewed: Dec. 26, 2008

This was sooo good! I added fresh basil and crushed red pepper!

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Cooking Deighvah

Cooking Level: Expert

Living In: Huntersville, North Carolina, USA

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Reviewed: Dec. 21, 2008

Really good..definatly make this again.

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Reviewer:

Gina

Cooking Level: Expert

Living In: Kamloops, British Columbia, Canada

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Reviewed: Dec. 15, 2008

What a great salad! Could also go really well with barbeque.Not very spicy, though. I doubled the jalapeno and added crushed red pepper for some heat & color.

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Mindy

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 8, 2008

Very good. I made it as a side dish for a green curry I was making. It was good even kind of mixed into the curry. Will make again.

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Reviewer:

LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Dec. 8, 2008

Excellent just as it is. No changes needed. Everyone loves it!

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Reviewer:

JC

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 1, 2008

This was fresh, flavorful, and nicely crunchy. I reduced the sweetener (used 1/4 cup agave) and used pecans. It was pretty spicy, but not unbearably so. Nice and easy, too.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 11, 2008

This is exactly what I've been looking for- It was super easy and super good. Now if I can only make two other thai dishes that come out this good I'd have a meal!

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