My Recipe Box

Cucumber, Basil, and Peanut Salad


Serves 6

  • by from Fine Cooking
    Issue 117

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

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.

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

Photo: Scott Phillips

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.

THis is very simple and tasty.

Very easy, love this salad! I peeled the cucumber but left the seeds, fresh and delicous!

Great recipe. Very refreshing and satisfying. I made a couple changes though: I used the triple amount of dressing and mixed it with rice for a light dinner. Next time I would leave out the nuts, I usually like them but here they are just not fitting for my taste. Thanks FineCooking for another keeper.

Addictive. This salad is easy and delicious. I served it to guests and it was an instant hit.

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