Ingredients

  • 2 large cucumbers, peeled, halved lengthwise, and seeded
  • 1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length
  • ¼ cup rice wine vinegar
  • ¼ cup chopped green onions
  • 2 teaspoons minced gingerroot
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt

Directions

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).

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