Asian Cucumber Ribbon Salad
Gourmet, October 2001
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
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.
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