Japanese Cucumber Salad with Furikake topping and Black Tahini Dressing


  • 1 cucumber, thinly sliced
  • 1 teaspoon miso
  • 1 teaspoon fire cider vinegar (from Cotswold Orchard Herbs)
  • 1 teaspoon chia oil (Sun and Seed)
  • 1 tablespoon black sesame tahini (Sun and Seed)
  • 1 teaspoon Furikake seasoning (Sun and Seed)


  1. Prepare the Cucumber:

    • Wash the cucumber thoroughly and slice it thinly.
  2. Make the Dressing:

    • In a small bowl, combine miso, fire cider vinegar, chia oil, and black sesame tahini. Whisk until well combined.
  3. Combine Cucumber and Dressing:

    • Place the sliced cucumber in a large bowl. Pour the dressing over the cucumber slices and toss gently to coat evenly. Allow it to marinate for about 15-20 minutes.
  4. Top with Furikake:

    • Just before serving, sprinkle Furikake seasoning over the cucumber salad.
  5. Garnish with Sesame Seeds:

    • Finish off the dish by garnishing it with sesame seeds for a delightful crunch.
  6. Serve and Enjoy:

    • Transfer the cucumber salad to a serving dish. This version, without rice, still delivers a burst of Japanese-inspired flavors, making it a perfect side dish for sushi or a refreshing appetizer.

Feel free to adjust quantities to suit your taste preferences. Enjoy your Japanese Cucumber Salad with the rich flavor of black sesame tahini dressing!

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