Gourmet Magazines Asian Cucumber Ribbon Salad Recipes

ASIAN CUCUMBER RIBBON SALAD

Steps:

• 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.

GOURMET MAGAZINE'S ASIAN CUCUMBER RIBBON SALAD

Steps:

• 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.

ASIAN CUCUMBER RIBBON SALAD

Steps:

• With a mandoline or other manual slicer or vegetable peeler cut cucumbers lengthwise into thin ribbons.
• In a bowl toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour.

ASIAN CUCUMBER SALAD

Steps:

• Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
• Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.