Gourmet Magazine's Asian Cucumber Ribbon Salad Recipe

Experience a burst of refreshing flavor with this incredibly easy and elegant S Asian Cucumber Ribbon Salad, inspired by Gourmet Magazine! Thinly sliced cucumbers are tossed in a vibrant, sweet and savory dressing of rice vinegar, sugar, soy sauce, and sesame oil. Perfect as a light lunch, side dish, or appetizer – but don't wait too long to enjoy it! This recipe is ready in under 20 minutes.

Prep Time 10 mins
Cook Time 15 mins
Calories 24.8 kcal
Protein 1g
Rating 4.8 (8 Reviews)
Gourmet Magazine's Asian Cucumber Ribbon Salad 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gourmet Magazine's Asian Cucumber Ribbon Salad

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How to Make Gourmet Magazine's Asian Cucumber Ribbon Salad

  1. 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.
  2. Remove from heat and let the mixture cool completely to room temperature.
  3. Whisk in 1 tablespoon soy sauce and 1 teaspoon sesame oil.
  4. Using a mandoline slicer or sharp knife, carefully slice 1 large cucumber lengthwise into 1/8-inch thick ribbons.
  5. Gently toss the cucumber ribbons with the dressing. Let stand for 5 minutes to allow the flavors to meld.
  6. Serve immediately for the best texture and taste. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

9g

Fat

0g

Carbs

1g