Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | English cucumber |
| 4 larges | Carrots |
| 4 larges | Celery ribs |
| 4 \N | Scallions |
| 1 tablespoon | Seasoned rice vinegar; or to taste |
| ¼ teaspoon | Asian sesame oil |
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9197 Converted by MM_Buster v2.0l.