Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw

• 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.

whole walnut, maple syrup, mayonnaise, olive oil, ground paprika, salt, ground black pepper, cabbage, cucumber, whole strawberries

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-japanese-cucumber-kyuri-with-spicy-coleslaw/ (may not work)