Shieldzini

7 27 17 … ‘Not wanting to make the cucs more watery, I opted out – haha – of the salt. That left a slightly sweet soy flavor. A little red pepper or sesame oil may be a good addition.

This cucumber salad was delicious! I left the seeds in, and sprinkled the salad with carrot peels and sesame seeds (like the picture). It was a big hit at the party I brought it to.

I followed the advice of some other reviews and left out the sugar, I also added sesame oil instead of vegetable oil and sprinkled it with sesame seeds for a get together. It did not go over so well. My husband said the soy sauce was very strong.

I made this last week, but am just getting around to reviewing it. I read the reviews and decided to leave out the extra salt as suggested. Soy sauce is plenty salty, so that is a very good idea. I also used low-sodium soy sauce. I made 1/3 of a recipe and used an unpeeled English style cucumber. I still got 3 servings. I could see how this could go well with a Japanese dish. The calorie count is very good too.

I really enjoyed this. So outside my comfort zone with cucumbers, but a welcome, refreshing and delicious way to change ’em up. Four stars as written only because I was unsure of the salt when there was already a fair amount of soy sauce. I decided to play it safe, omitted it, and I was glad I did. The other small criticism was that this was missing eye appeal. Herbs did not seem right to garnish it so I sprinkled it with toasted sesame seeds and finely julienned carrots. It made all the difference in the world, both in taste as well as presentation. This was a happy find – perfect when I was struggling to come up with a side dish for an Asian-inpspired meal. In preparing this I used Splenda in place of the sugar, and grapeseed oil rather than vegetable oil. Way to make a cucumber interesting!

This was really good, went well with the asian lettuce wraps I served. The soy and sesame were nice additions. I used sesame oil instead of the vegetable oil and won’t use quite so much next time, the sesame flavor was a bit strong. So either half and half or leave the sesame oil out all together.

Made this the other night to accompany a German dish. Go figure! It fit perfectly and everyone enjoyed it. My son even asked if he could take the leftovers home to munch on that night. Does not hold over to the next day, so finish it with the meal.

Pretty good! I used about 1/2 the soy sauce but tried to keep the rest about the same (I eyeballed everything). A nice little tang to punch up plain cucumbers. Thanks for the recipe!

I thought this recipe was excellent! I did not use the salt because I didn’t feel it needed it with they soy sauce but other than that, this had the perfect blend. This was so simple yet packed full of flavor and had such a nice light crunch to it. I will make this often.

I am on a pre-wedding diet and have been needing a way to make my vegetables more appealing. I modified the recipe slightly by adding a little less soy sauce. I also grated some fresh ginger, added pink and white pepper, substituted Stevia instead of sugar, a sprinkle of sesame seeds, and added a small amount of strawberries pureed with agar-agar, which gave it more color and some additional flavor & substance. I really enjoyed this recipe!

I use slightly less sugar and add strips of sushi nori and some crab stick (cut a few sticks to taste in half and separate the strands, then scatter over cucumbers before adding dressing). Learned the recipe from a Chinese friend.

I have been making this cucumber recipe for many years. It was one of the few I managed to get from my mother and grandmother so it is really old!! The ingredients are the same although I use plain white vinegar but my proportions are 1 tsp soy sauce, 1 tbsp sugar, 1 tbsp white vinegar, 2 tsp veg. oil, 1/2 tsp salt. I use 1 – 2 english cucumbers. These proportions may help those who found the recipe too salty. Make up about 2-3 hours before serving as the cucumbers tend to get soggy if left too marinate too long. This is a tangy refreshing side to any meal. Especially nice in the summer.

Made this for a family dinner and everyone loved it!

I added bean sprouts. Delicious!

Way too salty with the soy sauce and then the added salt.. Would try to make again adding a bit more sugar, less soy sauce and no added salt.

This cucumber dish was okay but very salty.

I’m not sure exactly what this salad was supposed to taste like, but being a cucumber lover, decided to give it a try. Way too salty for my tastes. Was just an unusual combination for me. My friend who had eaten this salad while visiting Japan, said the same thing.

Okay, a bit salty for my taste.

I made this and wound up tossing it out. I’m partial to good ole southern cucumber salad made with Apple Cider Vinegar, Sugar, Salt and Pepper.

Yum. Was still good as leftovers, though a bit soft. We will be making this again as a side for sushi/Japanese dishes.

This was tasty and refreshing. I used peanut oil, as that’s what I had on hand. I also used English cucumbers, and used a potato peeler to remove strips of the skin. We had it with Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce from this site, and noodles. Thanks!