Reviewed: Jul. 6, 2009

Two stars, mainly for the choice of ingredients but I felt the method needed refining. I salted the cucumber slices lightly and let them sit on a clean teacloth for about 20 minutes. I also soaked the red onion slices in cold water for about 20 minutes. The soaking 'sweetens' the onion. Then I wrung the cucumbers out in a clean teacloth and patted the cucumber and onion dry.I like Bren's simple rice vinegar and pepper for a dressing or a spritz of good balsamic vinegar. (This soaking method is always used for cucumber sunomono when preparing Japanese salads.) I always 'sweeten' red onion if it's being eaten raw. This is perhaps time-consuming, no snap, but I enjoy the results. It's worth the effort.

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Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jun. 20, 2009

Slicing the cucumbers thin is what helps them soak up the flavor of the dressing. My favorite dressing to use is simply seasoned rice vinegar and a little fresh ground black pepper.No need to add oil. then you can also add grape tomatoes sliced in half,red or green onions,and a little sweet red pepper.

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Reviewer:

Bren

Cooking Level: Intermediate

Home Town: Hermann, Missouri, USA

Reviewed: Jun. 15, 2009

For more flavor I replaced the cream dressing with an olive oil and basalmic vinagerette with minced garlic, black pepper, sea salt, and whole-grained mustard. I also sliced the cukes and onions 1/8" thick on a mandollin.

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Reviewer:

Kona Tom

Cooking Level: Professional

Living In: Durango, Colorado, USA

Reviewed: Jun. 15, 2009

You could slice the cuke a little thicker, and put the slices in sour cream french onion dip, or add extra onion and put it all in just sour cream. Quick, easy side salad.

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Reviewer:

MARYSRN

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Port Charlotte, Florida, USA

Reviewed: Aug. 7, 2006

Very simple and fresh tasting. I added a little dill weed. As for slicing them real thin, I cut the cucumbers in half lengthwise and used a potato peeler..very simple solution. Also, the cucumbers were out of my garden so I left the skins on. I don't know if it would be so asthetically pleasing without the skins.

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Reviewer:

Nakina

Cooking Level: Expert

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 29, 2005

I made this last night after work and it was so easy. I used "Renee's cucumber and dill" dressing (and put in a bit more for extra taste). It was so good, I thought I had made enough so that I would be able to take some to work for lunch, but it was so good, the kids ate it all!

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Reviewer:

LISASPEERS

Reviewed: Sep. 10, 2004

this recipe was easy, but it tasted too bland. I had to doctor it up a bit just to make it a lil more tangy. Dill weed and a bit of vinegar helped lots.

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