Ginger-Spiced Cucumbers
A spicy Asian cool-weather side dish to enhance any meal.
A spicy Asian cool-weather side dish to enhance any meal.
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.
Read MoreI cut the amount of ginger in half and it was still way too overpowering. Won't make this again.
Read MoreAn 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.
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 with the results. Thanks for the recipe!
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 the remaining ingredients (minus the onion) and a touch of club soda, this would make a great summer drink.
I cut the amount of ginger in half and it was still way too overpowering. Won't make this again.
Although I liked this, I thought the ginger was over-powering. Next time I'll cut back on it. Also, you are going to want to use very fresh, crisp cukes. I used one that was past it's prime & I didn't care for the texture of it. So I made it again using a very crisp one....much better! Thansk Christine...we enjoyed this but next time, will cut back on the ginger.
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 dice the cucumber and onion rather than slice it. I like the ginger and lime flavors.
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 didn't care for it, I might not.
Great! Light and yet not too sweet. I paired this with the Chutney chicken receipe and the Cajun Chicken to balance the spice. THe only think I did add was minced chives as I wanted more color.
Wonderful! Very nice combination, for a cool summer salad. I didn't have the sweet Japanese wine, so I substituted with what I had -which was Savion Blanc( not a real sweet wine but it worked fine). Next time I will find the right wine and see how different it tastes from the one I used. Very good recipe.
We did a two week marathon of sushi and sushi bowls to try out a bunch of different recipes. We enjoyed this one's bright ginger flavor with some of the heavier sauced and marinated options in our sushi bowls.
Excellent, not your typical pickle. I've played with it a little. Halve the lime juice, double the brown sugar, 50% more fresh ginger, and add about an 1/8 of a tsp of cayenne pepper to give it a kick!
This is sure zippy. I only added half of the lime because I just think it's too overpowering, I'd rather the ginger step forward than the lime. This will become a go to recipe.
The wow factor on this is increadible!!! I just made this to accompany my pork adobo and garllic fried rice. I taste tested and the dish almost didn't make it to the meal. I did cut ther ginger in half but believe that a full 3 Tbsp woukd be fine for me but didn't want to overpower any of my guests.
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