Boistfort Valley Farm
Community Supported Recipe Box

Asian Cucumber Ribbon Salad


  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon sugar
  • 2 teaspoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 3 cucumbers (2.5 lb total), halved crosswise


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