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My review
Ginger-Spiced Cucumbers
Christiane Potts
"A spicy Asian cool-weather side dish to enhance any meal."
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Ingredients
45 m servings 80 calsOriginal recipe yields 4 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 80 calories; 0.1 g fat; 16.4 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
8/8/2011
I cut the amount of ginger in half and it was still way too overpowering. Won't make this again.
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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 ...
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 f...
2/13/2007
A great way to dress up cucumbers. The recipe also works well using sake instead of mirin.
4/29/2010
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!!
4/23/2010
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...
2/14/2009
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...
8/8/2011
I cut the amount of ginger in half and it was still way too overpowering. Won't make this again.
9/25/2008
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...