Delicious use for all the cucumbers that seem to be ready for harvest at the same time. I didn't have any problem with the sesame oil being too strong...it just tasted nice n' Asian. I used white wine vinegar instead of just white because I didn't have the cheap stuff on hand. I would definitely recommend this recipe.
AshleyF10 Posted: 06/15/10
strawbaryz Posted: 08/15/11
this recipe makes way too much dressing for one large cucumber, i would make about a quarter of it next time
Klynda Posted: 01/27/12
Love this. So easy and healthy and keeps well. If your cucumbers are going fast this is a great way to make them last a little longer.
osequin Posted: 04/17/13
The flavor of the dressing was so delicious. Instead of the distilled vinegar I used 1 tablespoon apple cider vinegar and 1 tablespoon balsamic. I cut the amount of sesame oil in half. The dressing would also be good on a salad!
TheMomChef Posted: 06/10/13
This is a very basic cucumber salad, but it is tasty. I like the fact that the dressing allows the flavor of the cucumber and dill to shine through. You can read my full review at Taking On Magazines: http://bit.ly/190bGWY
bretzyl Posted: 07/06/13
This was really good - I like to 'adjust' recipes on-the-go. Today I felt like something oriental/Asian. Doubling the amount of cucumbers, I sprinkled 1 T.Quick Process Pickle Mix (Mrs. Wages) over sliced pickles. Following recipe, after squeezing out excess moisture, I added 1 t. minced garlic, 1/2 large onion, ringed, 2 T. seasoned rice vinegar, 1 T. Saigon Sizzle Stir Fry Sauce (House of Tsang. splash of olive oil, and 1/2 c. chopped peanuts. Exquisite!