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