Spago Cucumber Salad Recipe - Cooking Index
Spago Cucumber Salad Recipe - Cooking Index
This is one of our favorite side dishes at Spago. It 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.
Courses: Salads| 2 cups | 474ml | Thinly-sliced Japanese cucumbers - see * Note |
| 1 teaspoon | 5ml | Salt |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Soy sauce |
| 1/4 cup | 59ml | Rice wine vinegar |
| 1 teaspoon | 5ml | Sesame oil |
| 2 teaspoons | 10ml | Sesame seeds |
* Note: If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix.
Put aside and let marinate for 20 minutes before serving. Adjust seasonings before serving.
Divide salad among four chilled plates.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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