Ribbon Salad

Serves 6 as a side dish with grilled salmon or chicken. Also great as part of a lunch plate with other salads.

Recipe Type: Appetizer | Recipe Yield: 6 Servings | Prep Time: 10 Min. | Cooking Time: 5 Min.


1 Ontario greenhouse seedless cucumber (approx. 12″ long)
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) sesame oil
½ tsp (3 ml) white sugar
¼ tsp (1 mL) sea salt
Black sesame seeds for garnish


  • Trim the ends off the cucumber. Cut the cucumber in half through the centre. Using a vegetable peeler, very sharp knife or mandolin, slice the cucumber lengthwise into thin ribbons. Place in medium bowl.
  • Combine vinegar, sesame oil, sugar and sea salt. Stir well to dissolve sugar.
  • Just before serving, pour the dressing over the cucumber ribbons and toss gently.
  • Place in serving bowl and garnish with sesame seeds.
  • Makes 6 servings

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