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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!

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Donna November 17, 2002

This is a very refreshing side dish. I made it to go along with Japanese style salmon and it complemented the entree perfectly.

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BoxO'Wine January 25, 2003

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.

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mama smurf June 03, 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.

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sleepy seed July 26, 2010

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.

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judyzullo September 15, 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.

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Bob Crouch August 17, 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.

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Zetty66 February 27, 2008

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!

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Halcyon Eve December 27, 2007
Japanese Vinegared Cucumbers