10 Reviews

Wow! You even can use the leftover dressing for a smaller salad later.

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riikkamaria October 15, 2012

This was very different than any cucumber salad I've had and I loved it! I used a jalapeno (sliced seeds and all) because I always have them on hand. I also used splenda in place of regular sugar. I really enjoyed this...so crunchy and delicious. I thought there were going to be leftovers for me today but db ate them all. I did put the leftover dressing back in the fridge so I can just drizzle it over a salad today. I will make this again.

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jrusk January 28, 2009

I loved your combination of cucumbers,with all the spicy ingredients.I made this with Shapeweavers Asian Pork and noodle bowl.Went very well together.Thank -you for a nice way to eat cucumbers.Thanks!Rose of Sharon

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out of here January 20, 2007

Yummy cucumbers! I didn't have any chili peppers, so I used crushed red pepper flakes. I also topped it off with crushed peanuts. It was a big hit. Thanks for posting!

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pattikay in L.A. January 17, 2007

Terrific cucumber salad recipe! I love sweet, tart, spicy dishes so this was perfect for me. Thanks tigerduck!

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Susie D July 12, 2006

I enjoyed this. It was nice to have a change from the usual creamy cucumber salads. Thanks for posting!

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Saturn July 10, 2006

Yummy recipe! I enjoyed the different tastes! I made this for the Asian Spirits Challenge for Zaar World Tour!

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Sharon123 July 04, 2006

This is a very crunchy and tasty cucumber salad, somewhat like the Japanese namasu (pickled cucumber recipe ). I used Japanese cucumbers and I did not take out the seeds. I cut it into rounds. Also, I didn't have dark rice vinegar and dark shoyu sauce, I used the white Japanese rice vinegar and the regular Japanese shoyu sauce which made it very tasty. Otherwise, I followed the recipe exactly. Enjoyed it!!!

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MasakoHI June 26, 2006

Yummy. So glad I chose to make this recipe. Loved the balance of heat and sweet. This is a winner.

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evelyn/athens June 22, 2006

Excellent--a nice hit of fire, balanced beautifully against the slight sweetness of the rice vinegar. Cooking the dressing really does bring out different tones in the dressing than a traditional cold dressing would. Thanks, Duck!

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Chef Kate June 22, 2006
Crunchy Chinese Cucumber Salad