Prep 10 mins
Cook 20 mins
Courtesy of Wolfgang Puck
- 2 cups thinly sliced japanese cucumbers
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1⁄4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.
This is a very good recipe. I did add some very thin sliced red onion for some color and toasted my sesame seeds but I will definately make this again. I might even add some red chili sauce or pepper for some zing. Served with Ginger Marinated Tuna With Wasabi Butter#123869 and It's Thyme for Rice Pilaf#29129.
I liked this very much. Interesting flavor combination. No one flavor overpowered the others. Also has a nice crunch. I sliced my cucumbers at .75mm on my mandolin cutter. Keeper.