7 Reviews

So Yummy! My husband said this is definitely a keeper! Still good the 2nd or 3rd day if there's any left! All I had on hand was seasoned rice vinegar with red pepper so I used that. Also added onions & green peppers from the garden. Omitted the sesame seeds but will try that next time. Many thanks for posting!

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Goldigal July 06, 2010

This is the way I've been making cucumber salad all these years until I found Recipezaar. Who knew there were so many ways to make cucumber salad? But I love the crunchiness of this one! I go back to this recipe to this day. Thanks for posting.

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nemokitty July 01, 2009

Very good, very crisp and crunchy! Mine were in the fridge for about 3 hours, when I took them out to serve them I drained them first, there was quite a lot of cuke liquid. I will be making these again and probably often during the summer, very refreshing. Just made about a quarter of the recipe this time, wish I had made more! thanks for posting.

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Derf March 27, 2009

This one of our favorites. We add red onion, tomato and triple the amount of vinegars. Thanks!

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NW Nikki November 10, 2008

Substitute thin sliced zuchini for a really pleasant surprise.

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rktaylor56 January 17, 2008

I substituted a little sesame oil because I didn't have the seeds. That worked really well, it's a great recipe! Light and flavorful. Thanks!

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Barb R August 07, 2005

A simple, delicious recipe that I have made several times to go with Japanese style meals we share with our Japanese "daughter". Thank you Toby.

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JustJanS November 28, 2003
Cucumber Salad with Rice Wine Vinegar