Vegetable Ribbons Recipe

Vegetable Ribbons Recipe

  • 1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
  • 2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
  • 2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
  • 2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
  • 1 tablespoon Asian sesame oil
  • 1 cup mung bean sprouts
  • 2/3 cup drained bamboo shoots
  1. Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
  2. Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.
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