Gourmet Magazine's Asian Cucumber Ribbon Salad

Total Time
15mins
Prep 5 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

5 5

4 5

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.

5 5

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.