Prep Time: 15 minutes Yield: 4 servings
Recipe: Wolfgang Puck
Ingredients:
- 2 cups thinly-sliced Japanese cucumbers*
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
* American or English cucumbers may be substituted (this is what I usually do), but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).
Directions:
- In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.
- Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.
- To serve, divide salad among individual chilled plates.