Gourmet Magazine's Asian Cucumber Ribbon Salad

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

1. Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
2. 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.