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