Cucumber, Basil, and Peanut Salad

Serves 6

by Maria Helm Sinskey
from Fine Cooking
Issue 117
Last Edit Date: 4/26/2012 12:01:34 PM

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.

more about:

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

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by SandiHengel, 4/17/2013Very easy, love this salad! I peeled the cucumber but left the seeds, fresh and delicous!

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.

by rlstrick, 6/11/2012Addictive. This salad is easy and delicious. I served it to guests and it was an instant hit.