Recipe by blucoat
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.
Top Review by Sous Chef Bentley
We followed the recipe, except we removed the seeds & mandolined our cucumber into strings. A perfect & quick salad to our summer barbecue dinner. Thank you very much for posting this recipe! I look forward to trying it again with grated ginger or sesame seeds ....
- 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)
Directions See How It's Made
- 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.