Cucumber Salad

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I toasted the sesame seeds and added a touch of pressed garlic. It was delicious and went well with another oriental dish we were serving.

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I did a couple of things wrong but when those are corrected this will be very nice. I salted a drained the cucumbers ahead of time to remove excess moisture but that allowed too much marinade soak into the cucumbers. I also let the cucumbers sit too long in the marinade (3 hours and the flavor of the cucumber was lost. But I thought the flavors were really great and didn't think the sesame flavor overwhelming at all. Maybe the previous reviewer added too much sesame oil. Next time I'll add some crushed red pepper and garlic for a little zing. Very nice recipe.

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This is one of my family's favorite side dishes. It is also delicious with a little freshly chopped ginger and garlic.

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Easy to make and my husband loved it.

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Perfect way to use up cucumbers. I use splenda instead of sugar.

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Very good. I let it marinate overnight and the flavors really blend.

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I have been using this recipe for over three years, and I love it! It is by far the best cucumber salad I've had and it is so easy to make.

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Finally found a cucumber salad that is not only out of the ordinary but highly rated by my guests (experimentally on them--the first time. Used black sesame seeds for effect.

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The flavor of this salad is very good but I don't recommend it from a presentation standpoint. The soy sauce gives it an unappetizing color and forget about leftovers--it really looks yucky the next day. I'm going to stick with cucumber salad recipes that call for nearly colorless oils/vinegars from now on. However, if you love cucumbers and don't care about the asthetics, this is worth trying for an occasional change of pace.

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I love cucumber salad! This is a great Asian twist!