By Missy Wombat on January 08, 2003
Photo by threeovens
Photo by threeovens
"This recipe was initially posted in response to a round the world game. Not only did it sound good but once I got around to trying it myself, it WAS good! I'm not usually a cucumber person but I really like this recipe."
Serving Size: 1 (154 g)
Servings Per Recipe: 2
"This is a very nice salad, and I really enjoyed the crispness and sweetness of the green pepper without having to add any sugar. The next day it was more like pickles, but still enjoyable to eat. It doesn't have any of the tartness of pickles, so it is still a good salad."
"This is super good. Shelly used red peppers and a regular cuke and rice wine vinegar. We will be making this again."
"This is a unique, healthy and tasty veggie dish. I love the addition of the green olives -- gives it a great kick. A great crunchy and yummy snack. I followed the recipe exactly except for two small substitutions -- I used red bell pepper instead of green and rice vinegar instead of white wine vinegar. Perfect salad that I plan on enjoying often. "
"Very good and unique cucumber salad. I followed the recipe exactly, using a European cucumber. I wasn't sure how I'd like the olives with this, but it was great. I'll make it again. Thanks for posting."
"I just finished making this and ate one cucumber slice to test for seasoning...half the recipe later, I'm ready to rate it. This is so delicious; the flavors of the herbs and spices meld together so beautifully and make it something special. My grocery had no mint and my plants were frost killed, so I used two large basil leaves instead. I used rice wine vinegar, Hungarian paprika, and an English cucumber. I also added a small amount (1 1/2 T?) of finely minced onion just because cucumber salad and onion are inseparable in my mind. I'm hoping that this refrigerates well as I will be wanting to make it a lot. Thanks, Missy!"