Cucumber Ribbon Salad
This refreshing Summer salad takes only 5 ingredients and 5 minutes to make! Vegan too.
And, read about my Thousand Crane Party!
Recipe and much more over at The Alchemist.
Cucumber Ribbon Salad
Make this salad right before eating, if let sit too long it will get soggy.
Recipe Adapted from Epicurious
Ingredients
1/4 cup (59 ml) seasoned rice vinegar
1-2 teaspoon sugar
1 teaspoon soy sauce
1/2 -1 teaspoon Asian sesame oil
2 English cucumbers (1 1/4 lb total)
Sesame Seeds (optional)
Directions
Add all dressing ingredients (everything except the cucumbers and sesame seeds) in a medium bowl and whisk till blended. Set aside. Slice the cucumbers thin on a mandoline slicer (or another type of slicer, I used this one from Kuhn Rikon, it works well and I bought it at Marshals for maybe 10 bucks, I also have a fancier one, but if you don't own one I think it's work it.) into 1/8 inch thick ribbons. Toss Cucumbers with dressing and top with sesame seeds (if using) and eat immediately.
If you let the dressing sit too long it will get soggy, (longer than about 20 minutes.)