RIBBON VEGETABLE SALAD 1 large English cucumber 4 large carrots 4 large celery ribs 4 scallions 1 tablespoon seasoned rice vinegar; or to taste 1/4 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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