Recipe Pairing Guides » Asian Cucumber Ribbon Salad

Asian Cucumber Ribbon Salad

Asian Cucumber Ribbon Salad
Photo by Romulo Yanes

Ingredients

  • ¼ cup seasoned rice vinegar
  • ½ teaspoon Asian (toasted) sesame oil
  • 1 ½ English cucumbers
  • ½ teaspoon sugar
  • 1 teaspoon soy sauce

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.

View full recipe at Epicurious

Comments

What wines go with Asian Cucumber Ribbon Salad?

Rose Wines from California
  • E&j Gallo Blush Noir
  • Hey Mambo Kinky Pink
  • Pink Truck California Pink Wine
  • Field Stone Red Blend Alexander Valley Convivio
  • Pink By W
Chardonnay Wines from California
  • Mcmanis Chardonnay Ca
  • De Loach Chardonnay California Heritage Reserve
  • Bear Boat Chardonnay
  • Peirano Estate Chardonnay
  • Hildago la Gitana Manzanilla Sherry

Variations on Asian Cucumber Ribbon Salad

  • Asian Cucumber Ribbon Salad
    • 2 seedless cucumbers
    • 1/4 cup rice vinegar
    • 1/2 teaspoon Asian sesame oil
    • 2 tablespoons sesame seeds
    • 2 teaspoons fresh gingerroot
    • +1 other ingredients


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