Gourmet Magazine's Asian Cucumber Ribbon Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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