Cucumber Salad

READY IN: 10mins
Recipe by Valerie in Florida

Courtesy of Wolfgang Puck, one of my favorite chefs

Top Review by Juju Bee

I remember having a cucumber salad at a resturant a while back and I loved it, so I tried re-creating it with your recipe. It came out very nice, the only thing I did differently was to add a bit more sugar (well, in my case I used sugar sub) to balance out the salty taste a bit. Also, as the other reviewer mentioned, I did not peel or seed anything and it was still lovely. Too bad I ran out of sesame seeds because I am sure that would have made a wonderful addition! Thanks!!

Ingredients Nutrition

  • 2 cups thinly sliced japanese cucumbers (I use english cucumbers)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 14 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds

Directions

  1. Peel cucumbers, cut lengthwise, seed and slice into thin half moons.
  2. In large bowl, combine cucumbers and salt and mix well.
  3. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well.
  4. Sprinkle with sesame seeds and mix.
  5. Let marinate for 20-minutes before serving.
  6. Adjust seasonings before serving.

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