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."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
15mins
Ingredients:
5
Serves:
4
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ingredients

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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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Reviews

  1. 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 ....
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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!
     
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