Reviewed: Dec. 18, 2011

Just like my mother used to make when I was a kid. This is a simple recipe that tastes great!

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3 users found this review helpful

Reviewer:

cera75

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Dallas, Oregon, USA

Reviewed: Aug. 19, 2011

Perfect but without the water and used two tablespoons of white sugar... that's my tweak! :)

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4 users found this review helpful

Reviewer:

blancheNtroy

Reviewed: Aug. 7, 2011

It was cruchy and looked wonderful, but flavor was a bit watery... so drained off most of the watery liquid, added 1 TBLS of Sushi Vinegar (rice vinegar with sugar added) mixed and served about 2 hours later... Perfect flavor, everyone raved about how good it was.

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4 users found this review helpful

Reviewer:

Marcia

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

Reviewed: Jul. 27, 2011

Very addictive recipe! I only had red wine vinegar on hand but it delicious!

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5 users found this review helpful

Reviewer:

Seabreeze

Reviewed: Aug. 5, 2010

Delicious! I made this on a hot summer day with Thai pork skewers and homemade peanut sauce and it was a hit! The littel bit of sugar made a difference. I salted my cucumber slices for a bit over a bowl in a sieve with a bag of ice water to weigh them down to release some of the mositure. People loved this!

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3 users found this review helpful

Reviewer:

marni

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Vancouver, Washington, USA

Reviewed: Aug. 2, 2010

A refreshing salad...I used sugar in place of the Splenda and used only a splash of water instead of the recommended amount. It has plenty of liquid even without using the full amount of water.

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7 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Aug. 2, 2010

This was good. However, I agree with the other reviewers that the water is not needed- I added about 1/4 c and it was still very liquidy (if that's a word...). I was out of seasoning salt so I used a pinch of garlic salt instead. Also, I had rice vinegar (not rice wine vinegar) on hand so that's what I used. Great flavors and perfect for a summery salad.

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5 users found this review helpful

Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jul. 12, 2010

This is super Cool for the hot summer months. I like to add celery seeds to mine fora little added flavor. Very nice for company and any meat you would serve with it or a light lunch on a bed of greens, maybe a scop of cottage cheese along side.

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4 users found this review helpful

Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Jul. 12, 2010

I made this as an alternative for the regular cucumber salad made with sour cream, as one of my guests has a dairy allergy. I was surprised at how much I liked it! A perfect lo cal / dairy free substitution to the regular cucumber salad! I too omitted the water - not sure why it is included and why so much. It was plenty liquid-y enough. I also used just 1 teas. of white sugar as I am allergic to artificial sweeteners. Thanks for the recipe!!

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8 users found this review helpful

Reviewer:

RAYRAYL

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

Reviewed: Jun. 15, 2010

Delicious and very refreshing - not to mention light! I love rice wine vinegar! I didn't use the water, didn't see the need for it as the cucumbers produce enough water on their own when combined with salt plus rice wine vinegar is on the mild side. It really doesn't need to be diluted. I used regular salt vs. seasoned salt. This is a definite keeper.

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26 users found this review helpful