Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along 60
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20 min
20 min
4 servings



Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well;

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