Recipe courtesy of Gourmet Magazine

Ribbon Vegetable Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 large English cucumber

4 large carrots

4 large celery ribs

4 scallions

1 tablespoon seasoned rice vinegar, or to taste

1/4 teaspoon Asian sesame oil

Directions

  1. 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;

Vietnamese Herb and Salad Plate

Mixed Salad (Insalata Mista)

Southeast Asian Steak Salad

Summer Pasta and Lentil Salad

Carrot and Cucumber "Fettuccine" Salad

Iceberg Lettuce Chopped Salad with "French" Dressing

Fennel Salad with Soy Green Goddess Dressing

Roasted Parsnip, Carrot and Ginger Salad with Pomegranate

🤤 More Drool-Worthy Recipes