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Cucumber, Basil, and Peanut Salad

Scott Phillips

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.


  • 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


  • 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.


Rate or Review

Reviews (5 reviews)

  • michtlan | 07/18/2014

    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.

  • lucyg22 | 07/31/2013

    THis is very simple and tasty.

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