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Cucumber Ribbon Salad

This cucumber ribbon salad is a beautiful way to serve cucumber with Japanese ingredients. Rice vinegar and sesame oil add acidity and umami, and a touch of sugar balances it out for the ultimate salad dressing. Black sesame seeds completes this take on Japanese dressing.


Cucumber Ribbon Salad

10 minPrep Time

5 minCook Time

15 minTotal Time

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Recipe Image


  • 1 Ontario greenhouse seedless cucumber (approx. 12" long)
  • 1/4 cup (60 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1/2 tsp (2.5 ml) white sugar
  • 1/4 tsp (1 mL) sea salt
  • Black sesame seeds for garnish
  • Optional: Freshly chopped coriander or dill for extra flavour or garnish


  1. Trim the ends off the cucumber. Cut the cucumber in half through the centre (that way the noodles won’t be too long). Using a vegetable peeler, very sharp knife or mandolin, slice the cucumber lengthwise into thin ribbons. Place in medium bowl.
  2. Combine vinegar, sesame oil, sugar and sea salt. Stir well to dissolve sugar.
  3. Just before serving, pour the dressing over the cucumber ribbons and toss gently.
  4. Place in serving bowl and garnish with sesame seeds and herbs if desired.

This recipe was provided courtesy of our featured member, Ontario Greenhouse Vegetable Growers.

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