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.
More of Linda’s Salad and Salad Dressing Recipes.
- 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
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.
Makes 4 servings.
Per Serving - 2.5 Fat Grams, 43.5 calories, .75 WW Points
* 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).
Categories:Cucumber Recipes Cucumber Salads Vegan Recipes