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.
Ingredients
- 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
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPECucumbers
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (5 reviews)
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michtlan | 07/18/2014Simple 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.
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lucyg22 | 07/31/2013
THis is very simple and tasty.
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