Wolfgang Puck Cucumber Salad Recipe
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.
Servings: 4
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.