My Recipe Box

Cucumber, Basil, and Peanut Salad


Serves 6

  • by Maria Helm Sinskey 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 (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

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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