Cucumber Salad with Rice Vinegar Dressing

  • luvlax Posted: 07/07/12
    Worthy of a Special Occasion

    Love this salad. Light, crisp and tangy. I prefer it on the sweet side. So I taste and adjust sugar by a few teaspoons. it depends on the rice vinegar. I decrease salt to 1/4 teaspoon and omit peanuts and onions. I just didn't have it and it tastes fine that way. Always gets rave reviews. When i don't have fresh cukes, i use long english ones. I double it, but put in ziplock bags separately and then add them back together.

  • 8stringfan Posted: 03/05/14
    Worthy of a Special Occasion

    Not bad. I used an English cucumber which (maybe?) releases more water, and as such, I was left with a bowl of cucmbers soaking in what seemed close to 1/2 cup of water. However, after fishing out the cucumber slices and plating them as a side to Soy-Marinated Pork sandwiches they ended up being quite tasty. This would make a quick, convenient, and lo-cal side to anything Asian but particularly anything spicy or grilled meats.

advertisement

More From Cooking Light