Comments on: Spicy Cucumber Salad

By: Ariel

Ariel — Wed, 05 Dec 2012 00:54:14 +0000

I’ve tried this – – – – – yum!!!

By: Lynne

Lynne — Sat, 06 Oct 2012 00:36:11 +0000

I wonder if you could just take seasoned rice vinegar and add more sugar. It already has sugar and salt in it.

By: BJM

BJM — Thu, 04 Oct 2012 20:35:03 +0000

I make Asian meals a couple of times a week and a variation of this pickle is always in the “pan chan” (small side dishes) that accompany the main course. We’re picking the last of our home grown cukes now and boy, will we miss them.

I keep a 1 qt sized jar of the pickling liquid in the fridge cuz sometimes I serve the pickles freshly mixed, depending on the main course. When I serve it fresh I add a few drops of sesame oil and a sprinkle of toasted sesame seeds. Try making it with a combo of daikon and carrots cut into thin matchsticks. I’ve also used pencil thin fresh asparagus, split in half with a 1/2 tsp of lemon zest added to the brine. Excellent too!

Now I’m hungry.

By: Grateful

Grateful — Thu, 04 Oct 2012 16:33:39 +0000

Putting in a jar to sit for a few days, the cucumbers will lose some of its crunch if cucumbers are sliced thin. Try cutting the cucumber long ways, removing the ‘seeds’ and then cutting into ‘sticks’. Depending on the thickness, it will still maintain its crunch up to a week.

By: recipes video

recipes video — Thu, 04 Oct 2012 15:53:44 +0000

hi,thank you for this recipe, i’m going to try it.
what if instead of cooking the rice and the sugar,just put all the ingredients togther in a jar,and let it sit for a few days,have your ever try it?

By: strandjss

strandjss — Thu, 04 Oct 2012 13:24:18 +0000

Black sesame seeds sprinkled on top would look lovely and complement the flavor of the rice wine vinegar. This one is a winner! Thanks

By: SteffiWeffi

SteffiWeffi — Thu, 04 Oct 2012 12:58:43 +0000

Oh this looks delish! My boys aren’t fans of spicy so I’ll probably add dill…but yum-o!!!!

By: Eva

Eva — Thu, 04 Oct 2012 09:35:08 +0000

If you like it spicy, try a dressing/vinaigrette of rice vinegar, sesame oil, soy sauce, fish sauce, sugar, salt, chilli flakes and garlic with sliced cucumber and spring onion. Add mint and parsley (or thai basil) and be sure to sprinkle generously with crushed salted peanuts. In fact, tweak it in any way you like (e.g. by adding a little canola oil for smoothness or using different herbs). Best cucumber salad ever! Not my idea, though, I found it on a German food blog called “Kochfrosch” (http://kochfrosch.blogspot.de/2011/05/sommerlich-asiatischer-gurkensalat-mit.html)

By: Grateful

Grateful — Thu, 04 Oct 2012 02:15:18 +0000

Try adding a few drops of sesame oil to add a touch of nuttiness. Or a couple of drops of canola oil to cut the acidity.

By: Travis Cotton

Travis Cotton — Wed, 03 Oct 2012 18:31:06 +0000

Interesting recipe.