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Easy 15-Minute Kewpie Mayo Cucumber Salad Recipe

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3.8 from 11 reviews

This Easy 15-min Kewpie Mayo Cucumber Salad is a refreshing and crunchy side dish featuring thinly sliced Persian cucumbers tossed in a savory, slightly sweet dressing made with Japanese Kewpie mayo, sesame oil, rice vinegar, and a hint of garlic and green onion. Enhanced with a touch of soy sauce and optional gochugaru spice, this salad is the perfect quick, flavorful, and creamy accompaniment to any meal.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Cucumbers

  • 1 lb Persian cucumbers (aka Mini Cucumbers or English cucumber), chilled
  • 2 teaspoon salt (to salt the cucumbers)

Dressing

  • 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)

Garnish

  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Prepare Cucumbers: Trim and remove the cucumber ends. Thinly slice the cucumbers into 1/4-inch-thick rounds. Transfer them to a large mixing bowl and massage the salt into the cucumbers. Let them rest for 10 minutes so the salt can draw out excess water, making the cucumbers crisper.
  2. Make Dressing: While the cucumbers are resting, combine the Japanese mayo, finely chopped green onion, minced garlic, sesame oil, rice vinegar, sugar, soy sauce, and optional gochugaru in a small bowl. Stir well until the sugar dissolves completely. Set this dressing aside.
  3. Rinse and Dry Cucumbers: Rinse the salted cucumbers thoroughly under cold running water 5-6 times to remove excess salt, preventing over-salting. Strain them well and shake out any excess water. Then pat the cucumber slices dry with paper towels to remove moisture.
  4. Toss Salad and Serve: Transfer the cleaned cucumber slices to a clean large bowl. Pour the prepared dressing over the cucumbers and mix gently but thoroughly to coat each slice. Transfer to a serving plate, garnish with sesame seeds if using, and serve immediately for the freshest taste and crunch.

Notes

  • You can substitute English cucumbers if Persian cucumbers are unavailable.
  • Adjust the amount of gochugaru or red pepper flakes based on your preferred spice level or omit for a milder salad.
  • For an even crunchier texture, chill the cucumbers before slicing.
  • The salad is best served immediately to maintain cucumber crispness but can be stored in the refrigerator for up to 1 day.
  • Use Japanese Kewpie mayo for authentic flavor, but regular mayonnaise works as a substitute.
  • Rinsing the cucumbers thoroughly after salting is crucial to avoid a too-salty dish.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://iamstarved.com/easy-15-minute-kewpie-mayo-cucumber-salad-recipe/