Ribbon vegetable salad

Yield: 1 servings

Measure Ingredient
1 large English cucumber
4 larges Carrots
4 larges Celery ribs
4 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

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Recipe by: COOKING LIVE SHOW #CL9197 Converted by MM_Buster v2.0l.

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