Ingredients
- 2 large cucumbers
- 1/2 cup Japanese mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon sesame oil (optional)
- Salt and white pepper to taste
- 2 tablespoons sesame seeds
- Chopped fresh herbs (cilantro, green onions, or parsley)
- Optional: sliced avocados, carrots, and seaweed
Instructions
- Wash and slice the cucumbers thinly, either in rounds or half-moons. Sprinkle with salt and let sit for 15 minutes.
- Prepare the dressing by whisking together Japanese mayonnaise, rice vinegar, mirin, and sesame oil.
- Drain the cucumbers and pat them dry with a paper towel.
- Toss the cucumbers in the creamy dressing until coated. Fold in chopped herbs and sesame seeds.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve with a gentle toss and any additional garnish.
Notes
For a nut-free version, swap sesame seeds with sunflower seeds. Adjust the dressing to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian