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:
- 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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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
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