Reviewed: Sep. 5, 2011

After shredding the cucumber & zucchin place them in a clean kitchen towel and roll tightly to remove excess water. Using the mayonnaise and ranch dressing will then still pull out some water so be sure to drain or use a slotted spoon to remove any more water. One reviewer suggested this as a cole slaw, what a great idea!

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Reviewer:

Sue's recipes

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 31, 2011

I made this as a side was tasty but needed more spices. Will try it again. Thanks!

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Reviewer:

Mary

Reviewed: Jul. 20, 2011

This is a fast and great side dish!!

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Reviewer:

Heather1225

Reviewed: Jul. 14, 2011

This was a refreshing salad spread. I didnt have ranch seasoning so used prepared ranch dressing in place of the mayo & season mix. I also didnt have green pepper but used green onion instead. I added a touch of dill seasoning and let it chill as another user stated. It was a bit running, possibly from using the dressing, but overall pretty tasty:)

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Reviewer:

dulas

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

Good base recipe. Ive made this twice and Ive used bottled ranch dressing that I had an overabundance of both times. The first time as is its good. When I made this tonight I added in a heavy 1/4 c of shredded red onion. It needs to get cold it says serve immediately.. and you could.. but its better after it has a chance to meld together. My husband asked if this was the cucumber coleslaw like last time and I think that describes it perfect. A shredded carrot or 2 would also be good. I like that this is easily changeable to what comes out of my garden and crisper.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jul. 7, 2011

I was looking for an easy recipe to use up some of the veggies from my garden. I used a purple bell pepper instead, added salt & pepper, chopped purple onion, and drained chicken from a can. Delicious on some toast with lettuce.

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Reviewer:

courtney543

Reviewed: Aug. 2, 2010

It is a MUST to lightly salt and juice out the water in both veggies. Squeeze and re-squeeze before you add the dressing. I cut the recipe in half and had enough to feed 3-4 servings. My major complaint: too salty. The more you eat of it the more it 'grew on you.'

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