| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 80 | 5g | 1g | 7g |
| sugars | fibre | protein | salt |
| 4g | 1g | 2g | 0.4g |
I fondly remember the first time I whisked up a Wasabi Cucumber Salad, in the comforting warmth of my Maine kitchen. In a place renowned for its seafood, this unconventional, fruit-based recipe stood out as a vibrant, gastronomic adventure. Still to this day, I relish the startling tanginess of wasabi paste meeting cool cucumber slices, recalling how my daughters, Erin, and Samantha, bravely took their first bite of this unique delicacy.
The Health Benefits
The reason I adore the Wasabi Cucumber Salad isn’t solely for its tantalizing flavors. As a mother, I routinely ensure my recipes pack a healthy punch too. This salad, thanks to English cucumbers, is no different. Cucumbers, being high in water content, aid in hydration, while their rich vitamin and mineral profile contributes to overall health. Furthermore, healthline reported a myriad of benefits from eating cucumbers regularly, including weight loss, and reduction of blood sugar levels – music to any health conscious gourmand’s ears!
The Flavor Fusion
Another reason why I love this recipe is the surprising flavor amalgamation of east and west- much like a cross-continental culinary journey. Hailing from the sushi bars of Japan, wasabi lends a fiery kick that is instantly soothed by the cooling English cucumbers. Balanced with the tangy rice vinegar, luscious sesame oil, and a dash of sugar – every bite is an explosion of contrasting yet harmonious flavors.
I usually pair my Wasabi Cucumber Salad with some hearty Lobster rolls or a hot bowl of New England Clam Chowder. While they seem geographically mismatched, the robust flavors of the salad cut through the richness of these dishes. Plus, this is a delightful way to introduce a spark of the unexpected into any traditional New England meal.
In conclusion, the Wasabi Cucumber Salad is a recipe that is as near and dear to my heart as my ocean-kissed homeland of Maine. It’s a celebration of differing cultures and tastes, yet wholesomely good for you. A culinary rollercoaster ride, where the thrill of flavor is just around every corner, waiting to surprise you.
What You’ll Need
- 2 large English cucumbers
- 1 teaspoon of salt
- 3 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1-2 teaspoons of wasabi paste, adjust according to taste
- 1 tablespoon of sesame seeds
Method
Step One
Start by slicing the 2 large English cucumbers into thin rounds. Transfer them to a colander, sprinkle with 1 teaspoon of salt and mix the cucumbers to distribute the salt evenly. Let them sit for about 15-20 minutes to draw out excess moisture.
Step Two
In a large bowl, prepare the dressing by whisking together 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and 1-2 teaspoons of wasabi paste (adjust according to your taste).
Step Three
Give the cucumbers a quick rinse under cold water, drain them well, and pat them dry with a clean kitchen towel or paper towels.
Step Four
Add the dried cucumber slices to the bowl with the dressing, tossing everything to ensure that the cucumbers are well coated in the dressing.
Step Five
Sprinkle 1 tablespoon of sesame seeds over the cucumber salad before serving. Enjoy this refreshing Wasabi Cucumber Salad as a side dish or a light meal on its own.
