5 Reviews of Japanese Cucumber Salad

From: Miss Annie

On May 12, 2004

This little recipe is a delicious combination of ingredients. I used rice wine vinegar instead of distilled vinegar (that's all I had in my pantry), and it was good with the soy sauce and tabasco. I let the cucumbers marinate in the refrigerator for an hour to really chill the cucumbers. Simple, but exceptional! Thanks, Kay for sharing your recipe.

From: Debbiekitchenwench

On Dec 7, 2006

Wonderful,tangy,and so simple . Thank you so much . I also used rice vinegar and about a tlbs of mirin. I left out the mustard and added bias sliced green onions.Added 1/2 tsp red pepper flakes instead of Tabasco. I let the cucmbers and onions marinate for about a hour. The only problem , we wanted MORE... Thanks

From: Hello Kitty with cupcakes

On Jun 8, 2008

Fantastic side that goes with many main courses. The flavor of this dish hits all over your mouth. A salty beginning, cool fresh middle and a good heat at the end. Definitely use rice vinegar over white. To kick it up even more use 1/2 tsp red pepper flakes, 1/4 tsp cayanne, and 1 or 2 cloves of garlic. Tastes like a cucumber Kimchi.

From: ATLKarin

On Aug 26, 2007

Great tasty recipe which has the added bonus of being quick and easy to make. In addition to adopting some of the suggestions (rice vinegar, red pepper flakes and green onions), I substituted lite soy sauce to reduce sodium without impacting taste. This was a big hit at a potluck dinner with about 12+ hungry women!

From: Lori Mama

On Apr 13, 2008

I absolutely love the flavor of sesame oil, so just had to try this and I was not disappointed. Since there's only 2 of us, I did cut the recipe in half. I also am not fond of a watered down dressing, so I squeezed out as much water as I could out of the English cucumber that I used. Delicious!