Ingredients for Gourmet Magazine's Asian Cucumber Ribbon Salad
- Seasoned Rice Vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- English Cucumbers
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How to Make Gourmet Magazine's Asian Cucumber Ribbon Salad
- In a small saucepan, combine 1/4 cup rice vinegar and 2 tablespoons granulated sugar. Bring to a simmer over medium heat, stirring constantly until the sugar is completely dissolved.
- Remove from heat and let the mixture cool completely to room temperature.
- Whisk in 1 tablespoon soy sauce and 1 teaspoon sesame oil.
- Using a mandoline slicer or sharp knife, carefully slice 1 large cucumber lengthwise into 1/8-inch thick ribbons.
- Gently toss the cucumber ribbons with the dressing. Let stand for 5 minutes to allow the flavors to meld.
- Serve immediately for the best texture and taste. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
0g
Carbs
1g