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By Donna
on November 17, 2002
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!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy BoxO'Wine
on January 25, 2003
This is a very refreshing side dish. I made it to go along with Japanese style salmon and it complemented the entree perfectly.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy mama smurf
on June 03, 2010
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy sleepy seed
on July 26, 2010
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.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I made this as written and served with Chicken Katsu, Nona's Japanese Creamy Sesame Salad Dressing and Spicy Japanese Slaw. I will be making this delicious meal often.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #948936
on September 15, 2008
Easy, delicious, lite side dish. I left the seeds in because I like them and would double the recipe next time. Three of us ate these as a side dish and we would have liked more! Thanks for posting this.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Bob Crouch
on August 17, 2008
Excellent. Simple and delicious. With exception of peeling the cukes I followed the recipe to a T. I partially peeled the cukes to give them a striped affect. They marinated within an hour and four days later they were still outstanding.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Zetty66
on February 27, 2008
Sorry, but I thought the salt amount overpowered the rest of the ingredients in this dish. The vinegar adds a nice tartness so I think the salt could be significantly reduced. Loved the ginger in it; added great depth.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy billybolo
on July 12, 2011
By Maito
on July 04, 2011
I used less salt and sugar and let it sit more than 2 hours, and it was quite good, very gingery.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy littlemafia
on October 15, 2009
Refreshing!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Excellent! and easy to prepare.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #935429
on September 02, 2008
By DDW
on February 25, 2008
Delish!! I used a large English cucumber and did not peel or removed the seeds. Since the cuke was big I used 1 1/2 X the sauce and it was perfect. Light, tangy, a touch of ginger which give it a super fresh taste. We served it with grilled salmon but will make it with many other things I'm sure. A great quick and easy side with staples from my kitchen!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy kellymbrown
on January 27, 2008
These are fabulous! I used agave nectar instead of sugar, and I think this made it even more special. Thanks for sharing.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Halcyon Eve
on December 27, 2007
These are excellent. We've made them a few times and really enjoy them. I use English cucumbers, halve them and seed them, but I don't peel them as the skins are thin and I like the green. We like them with yakimono--grilled foods--like yakitori and teriyaki. Thanks for posting, taylortwo!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Elanorrose
on September 09, 2007
I made this for my boyfriend (he likes things Japanese) and I found it really easy to make and they were tasty too! They taste even better after waiting longer. It has a refreshing taste with a slight ginger bite.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy ladypit
on June 08, 2007
We loved these! My 5 year old daughter and I prepared these together. She was very proud of the fact that she was able to take the seeds out on her own! We prepped this around 1 pm and ate them for dinner. My 7 year old son, who has never willingly eaten a cucumber piece in his life, had seconds! This was a great addition to our asian meal!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef Lizzle
on March 03, 2007
Yum, Yum, Yum! We made extra dressing to make sure all of the cucumbers were totally immersed in the dressing. Japanese pickles! Great leftovers too.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Bev
on September 27, 2006
These cucumbers were the perfect complement to our fried rice this evening. Crisp and light, this gingered dressing allows the flavor of the cucumbers to be the highlight of this salad. Thanks for sharing this with us, T2 : )
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Serving Size: 1 (186 g)
Servings Per Recipe: 2
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