Reviewed: Mar. 13, 2012

Awesomeness! and to add to the awesomeness I incorporated scallions. Num num num

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1 user found this review helpful

Reviewer:

nisrael3

Reviewed: Jan. 1, 2012

This is great! I love all of the complex flavors!

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2 users found this review helpful

Reviewer:

Hillary Matson

Reviewed: Nov. 7, 2011

Great easy and fresh side dish! Very enjoyable. Easy to spice up if you like a little more heat.

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2 users found this review helpful

Reviewer:

Jessieo27

Reviewed: Oct. 16, 2011

This was fabulous. I accidentally put one and a half tablespoons of brown sugar, so then I just basically doubled/tripled the other ingredients to make up for it. I also ate this immediately, but next time I will salt the cucumbers for an hour or so before mixing with the sauce, so I can refrigerate any leftovers without the cucumbers getting soggy.

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3 users found this review helpful

Reviewer:

Boston_jennifa

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 15, 2011

Delicious and authentic. I served it for a group of 8 tonight and it was the first dish to finish. The subtle fish sauce adds so much dimension to the marinade. I will make again.

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2 users found this review helpful

Reviewer:

Shelley

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

Reviewed: Aug. 21, 2011

Did not have tamarind juice so googled substitute which is 1/4 cup OJ + 2 tbs of lime juice. I like my Thai cucumber salad a little sweeter, so added 1 packet of Splenda. with added sweetner rate 5 stars

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9 users found this review helpful

Reviewer:

susanpv

Reviewed: Jul. 17, 2011

This recipe and one of my own for this salad is fantastic. This can go with any kind of dish!

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3 users found this review helpful

Reviewer:

modeb13

Cooking Level: Intermediate

Home Town: East Freetown, Massachusetts, USA

Living In: Madera, California, USA

Reviewed: Jun. 28, 2011

This was good. I omitted the red pepper flakes and added two finely diced Thai chillies because I had them on hand. Lots of HEAT! But very good.

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4 users found this review helpful

Reviewer:

Cookin Up A Storm

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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 26, 2011

The ginger in this recipe makes it irresistible. I know it says to serve 10 minutes after it is prepared. This seems to be important. I prepared it about 1 1/2 hours before I served it. In that time the water had drained from the cucumbers and there was too much sauce, and the sauce was too watery. It was better when I tasted it right after I had prepared it. Excellent mix of flavors.

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17 users found this review helpful