Gourmet Magazine's Asian Cucumber Ribbon Salad Recipe #129093
This is a simple, light, and refreshing recipe from Gourmet Magazine.
Cooks' Note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.
by blucoat
15 min | 5 min prep
SERVES 4
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 1/2 English cucumbers, halved crosswise (1 1/4 lb total)
- Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
- Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.
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5 stars