Nov 14, 2011
Carrots and cucumbers are sliced into ribbons and topped with a fresh dressing to create an elegant Asian-inspired salad that's great for entertaining.
1 large English cucumber
1 large carrot
1 tbsp. soy sauce
1/3 cup rice wine vinegar
1 tbsp. sugar
1 red Thai bird chile, chopped (optional)
Handful cilantro leaves or 2 tbsp. chopped cilantro
Using a vegetable peeler or mandoline, slice cucumber and carrot into ribbons. Place in large bowl. Set aside.
To make the dressing: In a small bowl, combine soy sauce, rice wine vinegar and sugar. Taste and adjust seasoning to taste.
Toss dressing with cucumber and carrot ribbons. Garnish with red chile and cilantro. Serve.
Yield: 4 servings.