Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • Recipes Dads Love
    Recipes Dads Love
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
  • Strawberry Mojito
    Strawberry Mojito
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
next
Cucumber, Basil, and Peanut Salad recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Cucumber, Basil, and Peanut Salad

by Maria Helm Sinskey
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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. Serves 6

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients rice vinegar cucumbers sesame oil more more
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 (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 0.5; Protein (g): 2; Monounsaturated Fat (g): 2; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 100; Cholesterol (mg): 0; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 117 , pp. 65
May 3, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by SandiHengel, 4/17/2013Very easy, love this salad! I peeled the cucumber but left the seeds, fresh and delicous!
Star Star Star Star Star by sanni, 7/30/2012Great 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.
Star Star Star Star Star by rlstrick, 6/11/2012Addictive. This salad is easy and delicious. I served it to guests and it was an instant hit.