This Crisp Cucumber Salad is from the Famous Spago Restaurant in Beverly Hills, Created by Chef Wolfgang Puck







2 cups thinly-sliced 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, 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).


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.

Recipe and Photo from Wolfgang Puck