Best 4 Cucumbers With Wasabi And Rice Vinegar Recipes

**Cool and refreshing, this Japanese-inspired cucumber salad is a delightful side dish or light lunch.**

Made with fresh cucumbers, wasabi, and rice vinegar, this dish is a symphony of flavors and textures. The cucumbers provide a crisp and refreshing base, while the wasabi adds a subtle kick of heat. The rice vinegar adds a touch of sweetness and acidity, balancing out the flavors perfectly. The salad is also incredibly easy to make, requiring only a few simple ingredients and a few minutes of your time. Whether you're looking for a healthy and refreshing side dish or a light and flavorful lunch, this cucumber salad is sure to please. This article includes three variations of the recipe: a classic version, a spicy version, and a vegan version. Each variation has its own unique flavor profile, so you're sure to find one that you love.

Here are our top 4 tried and tested recipes!

CUCUMBERS WITH WASABI AND RICE VINEGAR

Cucumbers with Wasabi and Rice Vinegar image

Provided by Maggie Ruggiero

Categories Side No-Cook Quick & Easy Vinegar Cucumber Spring Summer Healthy Potluck Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce
Equipment:
an adjustable-blade slicer

Steps:

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.
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.

CUCUMBER SALAD WITH SPICY WASABI DRESSING

Cucumber Salad with Spicy Wasabi Dressing image

Make and share this Cucumber Salad with Spicy Wasabi Dressing recipe from Food.com.

Provided by Dancer

Categories Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons dry wasabi (or to taste)
2 cucumbers
2 tablespoons rice wine vinegar or 2 tablespoons distilled white vinegar, mixed with 1 tbsp water
2 teaspoons sugar
1 teaspoon sesame oil
salt and black pepper, freshly ground
1 green onions or 2 scallions, thinly sliced
1 tablespoon black sesame seeds or 1 tablespoon sesame seeds (toasted white)

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.

Nutrition Facts : Calories 55.8, Fat 2.4, SaturatedFat 0.4, Sodium 4, Carbohydrate 8.6, Fiber 1.2, Sugar 4.7, Protein 1.5

CUCUMBER SALAD I

Cucumber Salad I image

No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.

Provided by annnn

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

2 cucumbers, peeled and thinly sliced
½ red onion, thinly sliced
1 ½ cups water
½ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon seasoning salt

Steps:

Combine cucumbers and red onion in a salad bowl.
In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 11.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 691 mg, Sugar 8 g

WASABI-SOY VINAIGRETTE

Wasabi-Soy Vinaigrette image

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.

Provided by Eric Kim

Categories sauces and gravies

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

2 large garlic cloves, finely grated
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons wasabi paste, plus more to taste

Steps:

In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Tips:

Use fresh cucumbers for the best flavor and texture.
Cut the cucumbers into thin slices so that they absorb the marinade more easily.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
Add a pinch of sugar to the marinade to help balance out the acidity of the vinegar.
Garnish the cucumbers with sesame seeds or chopped green onions before serving.

Conclusion:

These cucumbers with wasabi and rice vinegar are a refreshing and flavorful side dish that is perfect for any occasion. They are easy to make and can be enjoyed as is or used as a topping for salads, sandwiches, or wraps. The next time you are looking for a simple and delicious way to enjoy cucumbers, give this recipe a try.