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Cucumber Noodles


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  • 2 large cucumbers peeled, halved
  • lengthwise, and seeded
  • 1 large carrot peeled, and cut
  • into thin matchsticks, abt 2" in length
  • 1/4 cup rice wine vinegar
  • 1/4 cup chopped green onions
  • 2 teaspoons minced gingerroot
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt


Servings 4


Step 1

With a mandoline or sharp vegetable peeler, cut the cucumbers lengthwise into thin ribbons that look like noodles. Combine the cucumbers in a large bowl with the remaining ingredients and toss well. Refrigerate until chilled, about 1 hour (but not longer so the cucumbers do not get soggy).

This recipe yields 4 servings.

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