Name: Asian Cucumber Ribbon Salad
Cook time: 15 min
Total time: 25 min
Yield: Makes 4 servings
Ingredients: 1/4 cup seasoned rice vinegar; 1/2 teaspoon sugar; 1 teaspoon soy sauce; 1/2 teaspoon Asian sesame oil; 1 1/2 English cucumbers (1 1/4 lb total), halved crosswise

Image may contain Plant Food Squash Vegetable Produce Fruit Banana and Zucchini

Asian Cucumber Ribbon SaladRomulo Yanes

Cooks' note:

• Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

Recipe information

Total Time
25 min
Yield
Makes 4 servings

Ingredients

1/4 cup seasoned rice vinegar

1/2 teaspoon sugar

1 teaspoon soy sauce

1/2 teaspoon Asian sesame oil

1 1/2 English cucumbers (1 1/4 lb total), halved crosswise

Preparation

Step 1
Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
Step 2
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.

Nutrition Per Serving

Each serving contains about 59 calories and 1 gram fat.

#### Nutritional analysis provided by Gourmet

TagsSalad Asian Cucumber Vegetable Side Lunch Dinner Dairy Free Vegetarian Vegan Nut Free Quick Easy Simmer Gourmet

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

The Most-Saved Recipes in the Epicurious App This Week

Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.

Chicken Salad With Grapes and Walnuts

This chicken salad nails it—creamy, herby, and endlessly riffable.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!