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Gourmet Magazines Asian Cucumber

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Ingredients

Adjust Servings:
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)

Nutritional information

24.8
Calories
6g
Calories From Fat
0.7g
Total Fat
0.1 g
Saturated Fat
0mg
Cholesterol
86mg
Sodium
4.7g
Carbs
0.6g
Dietary Fiber
2.4g
Sugars
0.9g
Protein
115g
Serving Size (g)
4
Serving Size

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Gourmet Magazines Asian Cucumber

Features:
    Cuisine:

    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.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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
    Done

    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.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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