Gourmet Magazine's Asian Cucumber Ribbon Salad

blucoat's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup seasoned rice vinegar
• ½ teaspoon sugar
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 ½ 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.

Reviews

[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.

[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 ....

[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.