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Cucumber, Basil, and Peanut Salad

Scott Phillips

Servings: 6

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.


  • 3 Tbs. seasoned rice vinegar
  • 1 tsp. Asian sesame oil
  • 1 tsp. fresh lime juice
  • 1 tsp. fish sauce
  • 1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
  • 1/4 cup torn basil leaves (preferably Thai basil)
  • 1/4 cup coarsely chopped salted peanuts

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 100
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 2


  • In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.


Rate or Review


  • michtlan | 07/18/2014

    Simple and fast. Especially fast when cucumbers and basil are ready in the garden. I made only 2 additions: red pepper flakes and refrigeration. I prefer the salad to be refrigerated for a few hours to allow the vinaigrette to meld with the cucumbers, basil, and peanuts. Having this cold salad in 100 degree heat is wonderful.

  • lucyg22 | 07/31/2013

    THis is very simple and tasty.

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