Saturday, May 9, 2015

Ribbon Vegetable Salad



Ribbon Vegetable Salad

1 Medium English Cucumber
2 Large Carrots
2 Large Celery Ribs
2 Scallions
2 tsp Seasoned Rice Vinegar, or to taste
1/8 tsp Asian Sesame Oil

Half cucumber lengthwise and seed. Peel and trim carrots. With vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-in long pieces. Cut pieces lengthwise into julienne strips, transfer into bowl. Add vinegar and oil, toss to combine well.
Serves 2

Innkeepers Sage Hill Inn Above Onion Creek

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