Ginger-spiced Cucumbers

5 May

gingerspiced_cuc[1]

One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com

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