By *Parsley* on July 03, 2006
Photo by MsSally
Photo by MsSally
"An interesting (low fat) combination of sweet/spicy/hot. If you like spicy stuff, try it!"
Serving Size: 1 (247 g)
Servings Per Recipe: 6
"Alright-- my parents had a ton of cucumbers in their garden that needed to be used. This recipe looked promising. I'm sure if I liked the flavor, I would have given it higher reviews. This is *exactly* how it tasted... bite, bite, sweet, bite, bite, swallow, big kick of spice.
I would actually call this a tangy-sweet spicy salad. I would not make this again."
"Yummalicious! And it is not even done marinating yet!"
"Made this a couple of weeks ago for a family dinner and was very impressed. Easy to make, with a very distinct flavor; I particularly enjoyed the cilantro. Definetly a winner, I'm making it again for a dinner party tonight!"
"A big fan of cucumber salads, can't quite figure out how I missed this one until now. My version was made with Splenda for a 0-point (and Core) side to a Moroccan stew. The cool-spicy flavor of the salad was a perfect counterpoint to the fruity-savory blend in the stew. My only regret is I made a half batch (3 servings) and wish I made more as it will go quickly. No trouble, there are always more cukes to be had. Thanks Parsley. Made for *Potluck Tag*."
"A good side salad! Portions are generous. For our taste, I halved the sugar, doubled the cumin, and added parsley instead of cilantro. Reminiscent of a Thai cucumber salad."
"This was a great change from the normal cukes and vingear. I love the mix of flavors. I will be enjoying this lots this summer. Thanks for the great recipe."
"This is a nice tangy and spicy salad. I will definitely be making this again. It went perfectly with a nice steak dinner."