Reviewed: Apr. 22, 2012

Fantastic! The ginger gave it a refreshing flavor. I didn't scoop out the seeds as I used hot-house cucumbers, which have very few seeds in them. I also only let it sit about 40 minutes in the fridge but they were plenty flavorful at even that length. Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Talina

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Silver Creek, Nebraska, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Feb. 11, 2012

Good, but not something I would eat all the time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nature_Brooke

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

This is an awesome and extremely simple recipe that is perfect any time of the year!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LuvMyLab

Home Town: Judith Gap, Montana, USA

Living In: Great Falls, Montana, USA

Reviewed: Dec. 18, 2011

I love this recipe - so impressive and so simple! Just remember if you are using ground ginger (not the fresh kind) to use far less of it, or it will end up with quite a bite.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michell

Reviewed: Nov. 21, 2011

Excellent! Better than the one we have been making for years. I like the addition of fresh ginger-- totally makes it! Flavor Tip: I sprinkled sesame seeds on the salad before serving.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Nov. 10, 2011

This was an excellent way to prepare cucumbers! I will be using this again. I also added celery since I had some that was about to go bad and it blended nicely. I think it would also be great with tomatoes added. Add some feta cheese and it would make an excellent side for greek dishes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

Reviewed: Oct. 25, 2011

This was very good. I used a mandolin to make the slices. I added a sprinkle of black pepper, white sesame seeds, and red pepper flakes. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 2, 2011

This tastes just like the cucumber salad we've had in Sushi restaurants. Delicious, easy to make & very light tasting. Can't tell you how it is the next day, because it was devoured at dinner last night!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Sep. 30, 2011

Delicious and light. I use Mizkan rice vinegar, there are two versions - seasoned and unseasoned. If you use the seasoned variety like I did here, you do not need to add salt or sugar. I simply sliced the cucumber, added the vinegar and grated the ginger and that was it for a fab salad! As a tip, freeze your ginger and take it out of the freezer to grate as necessary (no need to wait to thaw out, just grate and pop the rest back in the freezer). Ginger grated like this will be finer than you can chop with a knife and give a lighter background finish to your dish.

Was this review helpful? [ YES ]
5 users found this review helpful