Yield: 1 servings
|1 large||English cucumber|
|4 larges||Celery ribs|
|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.