26 Reviews of Japanese Vinegared Cucumbers

From: justcallmetoni

On Oct 27, 2004

Have always been a fan of cucumbers with rice vinegar, but the ginger creates a whole new element. I picked at my bowl over the course of 3 hours and would definitely say that marinating time should be between one and two hours.

From: katie in the UP

On Sep 12, 2005

I shredded my cukes, added a little crushed red chili flakes and loved it! The ginger flavor goes well with the Sesame chicken I made. Thank you! Great flavors.

From: Donna

On Nov 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!

From: Lorac

On Jan 24, 2005

Excellent! DH loves Japanese cucumber salad and this recipe was just perfect. I had a nice thin English cucumber so I did not peel or seed it. I just thin sliced it and added it to the other ingredients. Thanks Taylortwo, this goes into my book of "Special Tricks".

From: BoxO'Wine

On Jan 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.

From: Mary Austin

On Sep 7, 2006

These are very, very good, quick and easy to make, and go well as a side dish for ANY meal. Definitely a crowd pleaser. My suggestion is to marinate longer than 1 hour.

From: echo echo

On Jan 30, 2005

The ginger really perks up the cukes.

From: Bev

On Sep 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 : )

From: Bob Crouch

On Aug 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.

From: Chef #935429

On Sep 2, 2008