Easy 15-min. Kewpie Mayo Cucumber Salad
Crunchy chilled cucumbers tossed in a light, tangy, and savory dressing with a hint of spice! This easy 15-minute kewpie mayo cucumber salad is made with minimal ingredients. Great as a vegetable side dish for meals or barbecues.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Persian cucumbers (aka Mini Cucumbers (or English cucumber) chilled)
- 2 teaspoon salt (to salt the cucumbers)
- 1 teaspoon sesame seeds (optional garnish)
- 4 tablespoons Japanese mayo (aka Kewpie mayo (or regular mayonnaise))
- 1 green onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)
- 2 teaspoon white granulated sugar (or cane sugar / honey)
- 2 teaspoon regular soy sauce (or light soy sauce)
- 1/2 teaspoon gochugaru (or red pepper flakes (optional for spice))
Instructions
- 1
Trim and remove the cucumber ends. Then thinly slice cucumbers into 1/4-inch-thick rounds. Transfer them to a large mixing bowl and massage the salt into the cucumbers. Rest for 10 minutes for the salt to pull out excess water from the cucumbers to make them crunchier.
- 2
Meanwhile, in a small bowl or cup, combine the dressing ingredients as listed above until the sugar dissolves. Set aside.
- 3
Next rinse with cold running water at least 5-6 times to remove the excess salt or they will be very salty. Strain and shake out the excess water. Pat them dry with paper towels. Then transfer to a clean large bowl.
- 4
Mix the dressing into the sliced cucumbers and transfer to a serving plate. Garnish with sesame seeds. Serve and enjoy immediately.