Japanese Vinegared Cucumbers

"This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved."
 
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photo by MsPia photo by MsPia
photo by MsPia
photo by Halcyon Eve photo by Halcyon Eve
photo by Saturn photo by Saturn
photo by Saturn photo by Saturn
Ready In:
1hr 10mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Peel and slice in half lengthwise and remove seeds.
  • Cut into thin slices.
  • Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
  • Serve as a side salad or relish.

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Reviews

  1. I am the one who requested these and I finally made them, and am I glad I did!! Exactly what I was looking for, they serve these as an appatizer at my favorite Japanese restaurant, and this recipe is pretty near identical, I am so happy! Thanks so much Taylortwo!
     
  2. This is a very refreshing side dish. I made it to go along with Japanese style salmon and it complemented the entree perfectly.
     
  3. The only thing I did differently was to add some chili garlic sauce for a little kick, but otherwise, I did follow the recipe. Next time I might add some onion because DH kept saying this is delicious but where is the onion. Thank you. Made for Healthy Choices tag game.
     
  4. This was good. Fresh and tart, but not too tart. I couldn't really taste the ginger, but that might be the fault of my own backwards tastebuds.
     
  5. I made this as written and served with Recipe #314587, Recipe #252395 and Recipe #36043. I will be making this delicious meal often.
     
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Tweaks

  1. These are fabulous! I used agave nectar instead of sugar, and I think this made it even more special. Thanks for sharing.
     

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