Gourmet Magazine'S Asian Cucumber Ribbon Salad - cooking recipe

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)
Preparation
    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.

Leave a comment