This cucumber salad from Wolfgang Puck is crisp, tangy, and comes together in minutes with just a few fresh ingredients.
I use thin-skinned cucumbers like Persian or English so I don’t have to peel them—they stay crunchy longer and look nice in the bowl.
The rice vinegar and sesame oil give it a clean bite with just a hint of warmth.
Add a pinch of sugar and chili flakes to the dressing if you want a little extra contrast without overpowering the dish.
I mix everything just before serving so it stays bright and fresh!
How to Make Wolfgang Puck’s Cucumber Salad
Ingredients
- 3 cups Cucumbers (sliced thin)
- 1 tsp Salt
- 2 tsp Sugar
- 2 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Sesame Oil
- 2 tsp Sesame Seeds
Step-by-Step Instructions
Step 1:
Slice the cucumbers as thin as you can—use a knife or mandoline if you have one.
Step 2:
Put the sliced cucumbers in a big mixing bowl and sprinkle with salt.
Step 3:
Toss the cucumbers so the salt coats all the slices, then let them sit for about 10 minutes to draw out excess moisture.
Step 4:
Add sugar, soy sauce, rice wine vinegar, and sesame oil right into the bowl.
Step 5:
Mix thoroughly so the dressing covers every cucumber slice.
Step 6:
Sprinkle sesame seeds on top and give it one more toss to spread them around.
Step 7:
Chill the salad for 10-15 minutes before serving to let the flavors meld together.
Tips and Tricks for Making This Recipe
Use Seedless or “English” Cucumbers
I usually go for seedless or English cucumbers—they stay crunchy and sweet, plus you can skip peeling if you like that pop of green.
Adjust the Seasoning
Taste before serving and tweak the soy sauce or vinegar if you want more punch. Or, add a pinch more sugar for extra sweetness.
Let the Cucumbers Rest with Salt
Letting the cucumbers sit with salt pulls out water and keeps them crisp in the finished salad.
Toast the Sesame Seeds
If you have a minute, toast the sesame seeds in a dry pan over medium heat—it really brings out their flavor.
Serve Chilled
I always chill the salad before serving. Cold cucumbers stay crisp, and the flavors just get better after a little fridge time.
What to Serve with Wolfgang Puck Cucumber Salad Recipe
Traditional Pairings
Whenever I make this fresh cucumber salad, grilled fish is the first thing that comes to mind. The clean flavors just work.
Pair it with simple roasted or grilled chicken for a light, balanced meal that lets the bright flavors stand out.
Honestly, I love adding a bowl of steamed white rice too—it soaks up any extra dressing left on the plate.
Tofu with Soy Glaze
Pan-fried tofu with a sweet soy glaze makes a great vegetarian match for the salad’s subtle umami. It’s easy, and the creamy tofu with crisp cucumber is just a win.
Cold Soba Noodles
The salad goes well with cold soba noodles tossed in sesame oil and green onion. It’s a cool, refreshing combo, especially in spring or summer.
The noodles pick up the dressing and tie the meal together.
Roasted Sweet Potato Wedges
For something different, try roasting sweet potato wedges with sea salt and a little five-spice powder. They bring a hearty, earthy flavor that contrasts with the salad’s tang.
Citrus Marinated Shrimp
Citrus marinated shrimp—grilled or sautéed—make another fun pairing. The bright shrimp highlight the cucumber’s freshness and add a juicy bite to the meal.
Variations and Substitutions
Cucumber Choices
English, Persian, or Japanese cucumbers all work. If you use English cucumbers, peel, seed, and slice them thin for the right texture.
Persian cucumbers are my usual pick—no peeling or seeding, so prep is fast!
Changing cucumber types won’t mess with the flavor much, but it does tweak the crunch and look a bit.
Dressing Tweaks
Sometimes I swap rice vinegar for apple cider or white wine vinegar if that’s what I’ve got, and it still tastes great.
More soy sauce adds salt, and using honey instead of sugar gives a different kind of sweetness.
Sesame oil is classic, but toasted peanut oil works too if you want a nutty edge.
Fun Add-Ins
Add thinly sliced red onions, chopped cilantro, or chili flakes for a little zing.
Crispy fried shallots or a handful of edamame can add texture and color—makes each bite more interesting.
How to Store Leftover Wolfgang Puck Cucumber Salad
Refrigeration Tips
Put any leftover salad in a sealed container and get it into the fridge right away.
Keep it airtight so the cucumbers don’t dry out or pick up weird fridge smells.
Honestly, these salads stay crisp and tasty for up to two days if you store them well.
Serving Leftovers
If there’s extra liquid in the container, just drain some off before serving again.
Sometimes I toss in a few more sesame seeds or a splash of vinegar to perk things up.
Chilled straight from the fridge is best—don’t skip that part.
Signs to Discard
If the cucumbers look mushy or you catch any sour or odd smell, it’s time to toss the leftovers.
I trust my nose and eyes, so always give it a quick check before serving another round.
Common Mistakes to Avoid
Too Much Salt
If you overdo the salt, the salad can get way saltier than you want. Go easy at first and taste as you go.
Salt draws out water, which concentrates the flavor, so you can end up with a salt bomb if you’re not careful.
Start with half the salt, toss, taste, and add more only if you need it.
Overpowering Flavors
Too much soy sauce or sesame oil can drown out the cucumber’s crispness, and that’s not what you’re after.
You want the salad light and fresh, not like you dumped in a whole bottle of soy sauce.
Stick to the recipe amounts, and if you want more punch, add it at the end after tasting.
Not Slicing Thin Enough
If you leave your cucumber slices too thick, the dressing just sits on top and the salad misses out on that great texture.
I always slice mine super thin—a mandolin works wonders here, though honestly, a sharp knife and a bit of patience do the trick too!
Keeping the slices thin makes all the difference for that crunchy, juicy bite you get at the good spots.
Wolfgang Puck Cucumber Salad Recipe
Ingredients
- 3 cups Cucumbers sliced thin
- 1 tsp Salt
- 2 tsp Sugar
- 2 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Sesame Oil
- 2 tsp Sesame Seeds
Instructions
- Slice the cucumbers as thin as you can—use a knife or mandoline if you have one.
- Put the sliced cucumbers in a big mixing bowl and sprinkle with salt.
- Toss the cucumbers so the salt coats all the slices, then let them sit for about 10 minutes to draw out excess moisture.
- Add sugar, soy sauce, rice wine vinegar, and sesame oil right into the bowl.
- Mix thoroughly so the dressing covers every cucumber slice.
- Sprinkle sesame seeds on top and give it one more toss to spread them around.
- Chill the salad for 10-15 minutes before serving to let the flavors meld together.