Kitchen notes · a little help before you start
Easy 15-min. Kewpie Mayo Cucumber Salad
Easy 15-min. Kewpie Mayo Cucumber Salad is made with Persian cucumbers chilled, Japanese mayo, and rice vinegar.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Prepare the dressing
Mix and add the dressing at the steps specified.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
Persian cucumbers (aka Mini Cucumbers (or English cucumber) chilled)
In the method: Trim and remove the cucumber ends.
salt (to salt the cucumbers)
In the method: Then thinly slice cucumbers into 1/4-inch-thick rounds.
sesame seeds (optional garnish)
In the method: Garnish with sesame seeds.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb Persian cucumbers (aka Mini Cucumbers (or English cucumber) chilled)Ingredient note
Source: 2 teaspoon salt (to salt the cucumbers)Ingredient note
Source: 1 teaspoon sesame seeds (optional garnish)Ingredient note
Source: 4 tablespoons Japanese mayo (aka Kewpie mayo or regular mayonnaise)Ingredient note
Source: 1 green onion (finely chopped)Ingredient note
Source: 2 garlic cloves (minced)Ingredient note
Source: 1 tablespoon sesame oilIngredient note
Source: 1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)Ingredient note
Source: 2 teaspoon white granulated sugar (or cane sugar / honey)Ingredient note
Source: 2 teaspoon regular soy sauce (or light soy sauce)Ingredient note
Source: 1/2 teaspoon gochugaru (or red pepper flakes optional for spice)
How to make it
0 of 4 steps completeMake room for Easy 15-min. Kewpie Mayo Cucumber Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve and enjoy immediately.
A little more help as you go
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Include the drying step
Pat the ingredient dry where the method directs.
A few questions you might have
What should I prepare first?
Start with this step: Trim and remove the cucumber ends.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What happens at the end?
Serve and enjoy immediately.
Is there another preparation step to plan for?
Have the final topping or garnish ready for its specified step.
Additional recipe notes
Storage Leftovers can last up to 1 to 2 days stored in an airtight container in the refrigerator and can be enjoyed cold. Please note the cucumbers will naturally taste saltier with time, so it's best to enjoy immediately or same day. Freezer friendly? I don't recommend freezing kewpie mayo cucumber salad as it will become soggy. Is the dressing supposed to be thick and creamy? No, the dressing is supposed to be light and runny enough to evenly coat the cucumbers without it feeling too heavy in taste. Can I make this in advance? You can make this up to 1 day in advance at most but store it in an airtight container in the refrigerator. I don’t recommend preparing it any earlier, as the cucumbers tend to become overly salty over time. To save time, you can prepare the dressing in advance. Then, on the day you plan to serve it, simply prep the cucumbers and toss them with the pre-made dressing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
