Ginger-Spiced Cucumbers

Ginger-Spiced Cucumbers

Christiane Potts 1

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

Ingredients 45 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

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  • Prep

  • Ready In

  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 12

  1. 13 Ratings

Mike Harvey, daPITA

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.


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.

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