Cucumber Salad with Wasabi Sour Cream and Sesame Seeds


Prep time: 10 mins

Cooking time: None

Serves: 4


  • 1 Continental Cucumber
  • 1 Tbsp Toasted Sesame seeds
  • 3 Tbsp Sour Cream
  • ½ Tbsp Wasabi
  • ½ Lemon Juice
  • 1 Punnet Snowpea Sprouts
  • Salt and Pepper


  1. Cut the Cucumber in half lengthways. Then slice it into ½ cm thick diagonal half moons. Place into a mixing bowl.
  2. Place the sour cream, wasabi paste and the juice of half a lemon into a mixing bowl.
  3. Season with salt and pepper and mix well.
  4. Cut the white bottom ends of the snowpea sprouts and add to the bowl with the cucumber.
  5. Add the dressing and the toasted sesame seeds and mix well.
  6. Serve it cold.

Chef's tips: 

  • Toast the sesame seed in the oven on a tray at 180°C for approx. 7-10mins until golden brown or toast them in a pan on medium heat stirring frequently until golden brown.
  • Serve salad as a side dish with any proteins and rice.
  • Also use on a wrap with mix leaves and any other proteins.

Ingredients for Cucumber Salad with Wasabi Sour Cream and Sesame Seeds

Lemon Imperfect Each

$0.40 ea

Cucumber Baby Sweet 200g

$2.99 ea

Cucumber Telegraph Each

$1.50 ea

Norco Sour Cream 250g

$3.30 ea

Bulla Light Sour Cream 200ml

$3.70 ea

Dairy Farmers Lite Sour Cream 250g

$3.29 ea