Stuffed Japanese Cucumber (Kyuri) with Spicy Coleslaw

Lightly toast the walnuts in a dry pan over medium heat about 5 minutes. Remove from heat and drizzle maple syrup over them and mix well to get them glazed. Cut each walnut into quarters and set aside.

Prepare the dressing with mayonnaise, extra virgin olive oil, paprika, salt and ground black pepper. Add shredded cabbage and mix well.

Cut Japanese cucumber into about 1 ½ inch long segments and remove the seeds and make a recess in the center to be filled with coleslaw. Top each piece of cucumber with a little bit of slaw, a piece of walnut and a slice of strawberry. Leave in the fridge for 1 hour before serving.