Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw Recipe

Name: Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Walnut, Quartered; 1 Tablespoon Maple Syrup; 2 Tablespoons Mayonnaise; 1 Tablespoon Extra Virgin Olive Oil; 1/4 teaspoons Ground Paprika; Salt To Taste; 1/2 teaspoons Ground Black Pepper; 1 cup Shredded Cabbage; 2 whole Japanese Cucumber (kyuri); 2 whole Strawberries, Halved And Thinly Sliced

Servings: persons

4 whole Walnut, Quartered
1 Tablespoon Maple Syrup
2 Tablespoons Mayonnaise
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoons Ground Paprika
Salt To Taste
1/2 teaspoons Ground Black Pepper
1 cup Shredded Cabbage
2 whole Japanese Cucumber (kyuri)
2 whole Strawberries, Halved And Thinly Sliced

1
Lightly toast the walnuts in a dry pan over medium heat about 5 minutes.
2
Remove from heat and drizzle maple syrup over them and mix well to get them glazed.
3
Cut each walnut into quarters and set aside.
4
Prepare the dressing with mayonnaise, extra virgin olive oil, paprika, salt and ground black pepper.
5
Add shredded cabbage and mix well.
6
Cut Japanese cucumber into about 1 1/2 inch long segments and remove the seeds and make a recess in the center to be filled with coleslaw.
7
Top each piece of cucumber with a little bit of slaw, a piece of walnut and a slice of strawberry.
8
Leave in the fridge for 1 hour before serving.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Walnut, Quartered, 1 Tablespoon Maple Syrup, 2 Tablespoons Mayonnaise, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw

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