Spago Cucumber Salad Recipe


Spago Cucumber 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 is greatsto use during anytime of the year.  I especially like to use my lemon cucumbers out of my garden during the summer months.

The Asian-style dressing was fast to make and tasted vinegary and sweet at the same time.

This Spago Cucumber Salad recipe and photo are by Chef Wolfgang Puck, owner and chef of Spago Restaurant, Beverly Hills, California.


Spago Cucumber Salad


More of Linda’s Salad and Salad Dressing Recipes.

Spago Cucumber Salad Recipe:
Prep Time
15 mins
Total Time
15 mins
Course: Salad
Cuisine: Asian
Keyword: Spago Cucumber Salad Recipe
Servings: 4 servings
  • 2 cups Japanese cucumbers, thinly sliced
  • 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
  1. In a large bowl, combine cucumbers and salt; mix well.  Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.

  2. 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.

  3. To serve, divide salad among individual chilled plates.

  4. Makes 4 servings.

  5. Per Serving - 2.5 Fat Grams, 43.5 calories, .75 WW Points

Recipe Notes

* 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).


Cucumber Recipes    Cucumber Salads    Vegan Recipes   

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