Asian Cucumber Ribbon Salad
| dish: salad|
season: summer, fall
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.
Cooks' note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.
Adapted from Gourmet, October 2001