Best Wasabi Cucumber Salad Recipes

CUCUMBER SALAD WITH SPICY WASABI DRESSING

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
• Cut the cucumbers widthwise into 1/4-inch crescents.
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt, and pepper.
• Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

WASABI LIME CRAB SALAD IN CUCUMBER CUPS

Steps:

• Prepare cucumber cups:
• Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
• Prepare filling:
• Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
• Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
• Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

WASABI CUCUMBER SALAD

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. slice thinly widthwise.( if using english hothouse just cut in half lengthwise and slice thinly).
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

TSUNAMI'S SPICE-CRUSTED TUNA ON CUCUMBER SALAD WITH WASABI VINAI

Steps:

• In a small bowl, whisk together wasabi paste, garlic, ginger, vinegar, soy sauce, sesame oil, and salt until smooth. Slowly drizzle in the canola oil while whisking. Set the vinaigrette aside until ready to serve.
• Mix all the spices together. If using a star anise, whole coriander or whole mustard seed, grind to a fine powder using a clean coffee grinder or a mortar and pestle. Sift through a fine sieve to remove coriander husks if using whole coriander.
• Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into long, paper-thin ribbons. Continue to slice each cucumber lengthwise until you reach the seeds, then turn the cucumber and slice again.
• Season the tuna fillets with a little salt and then dredge them in the spice mix. Place the tuna in a preheated saute pan or skillet with a little olive oil and cook 2 minutes on each side over medium-high heat.
• To serve, toss the cucumber ribbons in a large bowl. Pour half of the vinaigrette on top and toss until well coated. Drizzle the remainder of the vinaigrette onto each of 8 plates. Arrange a pile of cucumber salad on each plate, and then top with a portion of tuna.

KOHLRABI AND CUCUMBER SALAD WITH CASHEW WASABI DRESSING

Steps:

• In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
• In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
• Pour the dressing over the vegetables and toss well.
• Refrigerate for a couple of hours or longer, infuse love and serve!