How to Make Yummy Cucumber Wasabi Dressing

How to Make Yummy Cucumber Wasabi Dressing Delicious, fresh and tasty.

Cucumber Wasabi Dressing. A creamy dressing with light green color and sporadic spice flakes. Great recipe for Cucumber Wasabi Dressing. We use this dressing on a tuna nacho.

Enjoy it on anything from sushi to a Japanese salad.

This wasabi cucumber avocado dressing is super creamy and full of flavor!

Pair it with a spiralized cucumber and carrot salad for a delicious vegan dish that'll shake up your salad game!

You can cook Cucumber Wasabi Dressing using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Cucumber Wasabi Dressing

1. Prepare 1 1/2 cup of wasabi.

2. You need 1 of large cucumber.

3. Prepare 2 cup of mayonnaise.

4. You need 1 oz of minced garlic.

5. It’s 1 1/4 cup of buttermilk ranch.

6. It’s 3/4 cup of milk.

Cucumber-colored with green herbs, this smooth and creamy buttermilk-based dressing is loaded with cucumber and wasabi flavor.

Perfect as a marinade for seared Ahi tuna, or as a dip for spring egg rolls.

Will be ideal for the foodservice in restaurants and carry out locations.

Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.

Cucumber Wasabi Dressing instructions

1. Slice one large cucumber thin. Note you will have to use a food processor.

2. Add Wasabi, Mayo, Buttermilk Ranch, minced garlic and milk. Blend until its a nice light dressing..

3. To ease the heat of the Wasabi I suggest adding 1/4 cup more of Mayo and a 1/4 cup of milk..

Add the vinegar and sugar to the wasabi and whisk until smooth.

Mix finely chopped cucumber, pressed garlic, chives in a bowl with sour cream.

Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. slice thinly widthwise.( if using english hothouse just cut in half lengthwise and slice thinly).

This dressing is creamy, refreshing, and zesty thanks to the combination of crisp cucumber, cool greek yogurt, and, of course, wasabi! wahhh-sahhh-beeeee!!!

I keep wasabi powder on hand since it's a little more authentic and has a much longer shelf-life.