Ginger-Spiced Cucumbers

Ginger-Spiced Cucumbers

13
Christiane Potts 1

"A spicy Asian cool-weather side dish to enhance any meal."
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Ingredients

45 m servings 80 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

An excellent blend of flavors. I believe the secret of this recipe is the very thin slicing of the cukes and onion and careful grating of the ginger. I used the recipe as a side and it was well ...

Most helpful critical review

I cut the amount of ginger in half and it was still way too overpowering. Won't make this again.

An excellent blend of flavors. I believe the secret of this recipe is the very thin slicing of the cukes and onion and careful grating of the ginger. I used the recipe as a side and it was well ...

Good taste, texture and appearance. Made a nice accompaniment to a Japanese meal. I didn't have mirin, so a used a regular sweet wine, and red onions to add a bit of color. I am NOT normally a f...

A great way to dress up cucumbers. The recipe also works well using sake instead of mirin.

I wish I could give 4.5 stars, that's what these deserve. Very delicious and I will make again! Thanks for a great recipe!!

Nice, fresh-tasting, super-gingery salad! This recipe makes quite a bit of dressing - it could easily be halved for the amount of vegetables called for, but I made it as written and was happy wi...

I cut the amount of ginger in half and it was still way too overpowering. Won't make this again.

This was so delicious and refreshing! The ginger gives it a nice, spicy kick. I omitted the onion and subbed pure maple syrup for brown sugar. If you juiced two cukes and the ginger and added th...

A little different take on the usual vinegar and cucumbers. I used seasoned rice vinegar in place of the mirlin and red wine vinegar. I zested half the lime for added color. Next time I may d...

In Missouri I'd grown up on vinegar & sugar marinated cucumbers. This was like this but possibly not worth the extra trouble. I might make it again to serve as a side dish, but as my family di...