Ingredients

• 1 large English cucumber
• 4 large carrots
• 4 large celery ribs
• 4 scallions
• 1 tablespoon seasoned rice vinegar, or to taste
• 1/4 teaspoon Asian sesame oil

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Instructions

1. Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well;