Total Time
30mins
Prep 10 mins
Cook 20 mins

Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.

Ingredients Nutrition

  • 2 cups thinly sliced cucumbers (Japanese, English, or regular)
  • 12-1 teaspoon salt (to taste)
  • 14 teaspoon pepper
  • 1 tablespoon sugar (or slightly less honey)
  • 1 tablespoon soy sauce
  • 14 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds

Directions

  1. If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  2. In a large bowl, combine cucumbers, salt and pepper, mix well.
  3. Add sugar(or honey), 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.
Most Helpful

5 5

Love this salad--I always used to order it at sushi restaurants, but it's so fast and easy, I now make it all the time at home. I doubled the recipe, using about a teaspoon of sugar, and it was just right. Also, I used coconut aminos instead of soy sauce (lower in sodium and soy free)-- this is a great summertime side-dish.

Love this recipe. I used 1/2 the amount of salt, and toasted the sesame seeds. Awesome...will definitely use this recipe again. It's a winner!

5 5

This was delicious. I didn't even use the sugar or honey. Made for Sharon123 Cookathon 2010.