Cucumber Salad with Spicy Wasabi Dressing Recipe

Wash the cucumbers. Peel in strips if you like, then slice thinly (or into half-moons). If they seem watery, let them drain in a colander for 5 minutes.

In a small bowl, combine wasabi powder, white vinegar, and sugar. Whisk until the sugar dissolves and the dressing looks smooth.

Add the sliced cucumbers to a mixing bowl. Scatter in the green onion, then pour the dressing over the top.

Sprinkle in both black sesame and sesame seeds. Toss gently so the cucumbers stay crisp and don’t break down.

Refrigerate for 10–15 minutes so the flavors blend. Serve cold, and give it one last quick toss before plating.