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Ginger-Spiced Cucumbers

Ginger-Spiced Cucumbers

  • Prep

    45 m
  • Ready In

    45 m
Christiane Potts

Christiane Potts

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Mike Harvey, daPITA
15

Mike Harvey, daPITA

5/25/2011

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 received but the best raves came from using the recipe as a condiment for submarine sandwiches- I had to make more.

GrannyGamer
11

GrannyGamer

11/10/2005

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 fan of cucumbers, but I will definitely make this again.

Emily C.
5

Emily C.

3/14/2008

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

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