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Japanese Vinegared Cucumbers

Ingredients:

  • 1green cucumber
  • 3tablespoons mild vinegar (rice vinegar)
  • 1tablespoon water
  • 2teaspoons sugar
  • 1⁄2teaspoon salt
  • 1⁄2teaspoon finely grated fresh ginger

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.

Reviews:

  • mama smurf

    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.

  • BoxO’Wine

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

  • Bob Crouch

    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.

  • judyzullo

    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.

  • Halcyon Eve

    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!

  • Donna

    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!

  • Bob Crouch

    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.

  • Halcyon Eve

    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!

  • mommyoffour
  • adopt a greyhound

    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.

  • sleepy seed

    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.

  • sleepy seed

    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.

  • mommyoffour
  • Zetty66

    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.

  • BoxO’Wine

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

  • mama smurf

    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.

  • Zetty66

    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.

  • adopt a greyhound

    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.

  • Donna

    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!

  • judyzullo

    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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