Japanese Cucumber Salad

Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.
- Ready In:
- 30mins
- Serves:
- Units:
16
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ingredients
- 2 cups thinly sliced cucumbers (Japanese, English, or regular)
- 1⁄2 - 1 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper
- 1 tablespoon sugar (or slightly less honey)
- 1 tablespoon soy sauce
- 1⁄4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
directions
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), 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.
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time."
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Outstanding! I quadrupled the recipe for a potluck & it was gobbled up faster than any other dish there. I used the lower amount of salt as per recipe & was glad I did. I made it a second time & followed another reviewers recommendation to use coconut aminos. Then I used several drops of liquid Stevia instead of honey so it woul be sugar free & it was awesome. I will be making this regularly ,highly recommend!Reply
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Outstanding! I quadrupled the recipe for a potluck and it was gobbled up faster than any other dish there. I used the lower amount of salt as per recipe and was glad I did. I made it a second time and followed another reviewers recommendation to use coconut aminos. Then I used several drops of liquid Stevia instead of honey so it woul be sugar free and it was awesome. I will be making this regularly ,highly recommend!Reply
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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.2Reply
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