Serves: 4
| 材料 | INGREDIENTS |
| 薑 1 片(2厘米厚) | A 2cm piece of fresh ginger |
| 豉油 1湯匙 | 1 tablespoon soy sauce |
| 特級初榨橄欖油 2湯匙 | 2 tablespoons extra virgin olive oil |
| 麻油 1茶匙 | 1 teaspoon sesame oil |
| 青檸 1 個 | 1 lime |
| 青瓜 2 隻 | 2 cucumbers |
| 香菜 少許 | A small handful of fresh coriander |
| 紅辣椒 1/2 隻 | ½ a fresh red chilli |
做法 METHOD
1.將生薑，橄欖油，豉油，麻油放在蓋上蓋子的罐子，搖混。加入青檸汁，再搖，然後試味。
Shake the ginger, olive oil, soy sauce and sesame oil in a small jar with a tight fitting lid. Squeeze in the juice of 1 lime, shake again, then check the seasoning.
2. 用削皮器將青瓜削成緞帶狀的。把青瓜中心的地方切去。香菜切碎，並撒在青瓜上。撒上切碎了的辣椒。伴以沙拉食用。
Use a vegetable peeler to peel the cucumbers in long ribbons straight on to a platter. Discard the watery cores. Take a small handful of coriander, finely chop it, stalks and all, and sprinkle over the cucumber. Finely chop the chilli and sprinkle over. Dress the salad just before you are ready to eat it 。
More about this recipe: http://foodrevolutionday.com/recipe/34/Cucumber-Ribbon-Salad.html
