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Spago Cucumber Salad
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When using hot house cucumbers, peel the skin off prior to slicing.
Slice the cucumber, first in half.
Gently scrap the seeds out.
Slice the cucumber into thin slices.
Combine all the ingredients together.

Spago Cucumber Salad

Serves 4

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.

Ingredients
  • 2 cups thinly sliced Japanese cucumbers (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.)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
Method
  1. 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.
  2. Put aside and let marinate for 20 minutes before serving. Adjust seasonings before serving.
Presentation

Divide salad among four chilled plates.

Wine Recommendation:

This salad is perfect for a Sauvignon Blanc. Also it can be pared with Sake, which is Japanese rice wine. Robert Mondavi’s Fume Blanc is another suitable option for this dish.
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