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.

Yield: 4 servings