Cucumbers with Wasabi and Rice Vinegar

Name: Cucumbers with Wasabi and Rice Vinegar
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound Japanese or Kirby cucumbers; ½ teaspoon wasabi powder; ½ teaspoon water; 2 tablespoons rice vinegar; 1 tablespoon sugar; ¼ teaspoon soy sauce; 1 piece adjustable-blade slicer

A refreshing Japanese-inspired cucumber salad featuring crisp cucumbers dressed in a zesty combination of wasabi, rice vinegar, and soy sauce. The perfect light and tangy side dish.

4 servings

30 min

Published October 4, 2025

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Ingredients

•1 pound Japanese or Kirby cucumbers
•½ teaspoon wasabi powder
•½ teaspoon water
•2 tablespoons rice vinegar
•1 tablespoon sugar
•¼ teaspoon soy sauce
•1 piece adjustable-blade slicer

Cooking Instructions

1.
Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
20 min
2.
Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
10 min