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Spago Cucumber Salad




Source of Recipe


Chef Wolfgang Puck


Recipe Introduction


This salad has a wonderful crisp taste and a slight Asian flavor. You can use it with fish, chicken, or as a side dish by itself. It's great to use during anytime of the year.



List of Ingredients




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
* English cucumbers may be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons.


Recipe



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. To serve, divide salad among individual chilled plates.

Makes 4 servings.