Ingredients
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1/4
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1/2
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1
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1/2
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1 1/2
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-
-
-
-
-
-
-
-
-
Directions
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., 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., 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.
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Steps
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1
Done
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Bring Vinegar and Sugar to a Simmer, Stirring Until Sugar Is Dissolved, Then Cool to Room Temperature. Stir in Soy Sauce and Sesame Oil. |
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2
Done
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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. |
