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Gourmet Magazine's Asian Cucumber Ribbon Salad

Gourmet Magazine's Asian Cucumber Ribbon Salad created by Ms B.

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:
15mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@blucoat
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@blucoat
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"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."
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  1. januarybride
    Tasty. I did add a little extra honey, a pinch of ginger and a pinch of garlic. Added some red pepper and carrots to the cucumbers. Yummy side dish.
    Reply
  2. Lauren4372
    I made this as a fast salad for supper tonight. Since it was just me, I cut everything in half and didn't cook the dressing. Just put everything (except the cucumbers) in a small jar and shake well. Tossed it and let stand. ENJOY! PS. Add a handfull of olive slices or halves for a change of pace.
    Reply
  3. 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 ....
    Reply
  4. sues4cy
    I love this recipe. I cut the cucumber into match sticks and double the sesame oil. Sprinkle with sesame seeds. Fabulous served with grilled chicken breast. My aunt who lives in Japan made a salad very similar to this on her last visit home.
    Reply
  5. Vino p.o. prn
    Very good but a little tart for our personal tastes so I added a sprinkle of splenda to sweeten it up a bit more. Tossed the salad with the cucumber ribbons, romaine and carrot ribbons..salad went very well with a asian marinated seared ahi tuna!
    Reply
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