Wasabi Cucumber Salad with Sesame Oil | CookOS

Wasabi Cucumber Salad

Name: Wasabi Cucumber Salad with Sesame Oil
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 English cucumbers; 2 tbsp table salt, for salting; 1.5 tsp wasabi paste; 3 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp rice wine vinegar; 1 tsp granulated sugar; 1 clove garlic, grated; 1/4 tsp MSG; 1 tsp sesame seeds, for garnish

This wasabi cucumber salad combines crisp English cucumbers with a punchy soy-sesame dressing spiked with wasabi paste. It's a quick, refreshing Japanese-style side that takes under 15 minutes from start to finish.

🌍Japanese 🏷️Cucumber salad 🏷️Wasabi 🏷️Spicy 🏷️Asian 🏷️Salad

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

2 English cucumbers
2 tbsp table salt, for salting
1.5 tsp wasabi paste
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp rice wine vinegar
1 tsp granulated sugar
1 clove garlic, grated
1/4 tsp MSG
1 tsp sesame seeds, for garnishoptional

10 Ingredients

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Instructions

1
Chop the cucumbers into bite-sized, random shapes.
2
Place the chopped cucumbers in a large bowl, add a generous amount of salt, cover, and shake to coat. Let sit for 5 minutes to draw out excess water.
3
While the cucumbers are salting, prepare the dressing. In a small container with a lid, combine wasabi paste, soy sauce, sesame oil, rice wine vinegar, sugar, grated garlic, and MSG.
4
Secure the lid on the dressing container and shake vigorously until all ingredients are well combined.
5
After 5 minutes, rinse the cucumbers thoroughly with cold water to remove the excess salt.
6
Drain the rinsed cucumbers completely using a colander.
7
Return the drained cucumbers to the mixing bowl and pour the prepared wasabi dressing over them.
8
Toss the salad until the cucumbers are evenly coated with the dressing.
9
Transfer the salad to a serving bowl and garnish with sesame seeds.

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Tips & Notes

Pro tips

Salt the cucumbers and let them drain for 5–10 minutes to remove excess water; this keeps the salad crispy and prevents a watery dressing.
Whisk the wasabi paste with soy sauce and rice wine vinegar before adding sesame oil to ensure the wasabi distributes evenly.
Taste the dressing before adding it to cucumbers—wasabi intensity varies by brand, so adjust heat level to preference.
Garnish with sesame seeds just before serving for maximum toasted flavor and texture contrast.

Substitutions

English cucumber → regular cucumber (peel and seed if very watery)
Sesame oil → neutral oil + extra soy sauce (loses some nutty depth)
Rice wine vinegar → unseasoned rice vinegar or white vinegar (adjust sweetness slightly)
Wasabi paste → wasabi powder mixed with water, or hot mustard (reduce quantity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days; keep dressing separate if making ahead to preserve crunch.

Common Questions

How do I salt the cucumbers without making them soggy?

Salt the cucumbers and let them sit for 5–10 minutes to draw out excess moisture, then drain well before tossing with the dressing. This step keeps them crunchy.

Can I make this ahead?

Yes, prepare the cucumbers and dressing separately, then combine just before serving to maintain crunch.

What if I don't have wasabi paste?

Use wasabi powder mixed with a little water to form a paste, or substitute with a small amount of hot mustard or sriracha (reduce quantity as they vary in heat).

Is MSG optional?

MSG enhances umami depth but can be omitted if preferred; the salad will still be delicious without it.

How spicy is this salad?

It depends on wasabi potency, but 1.5 tsp typically delivers a moderate heat that builds gradually. Reduce to 1 tsp for mild or increase to 2 tsp for extra kick.