Skip to Content

Asian Cucumber Salad with Basil


  • 3 Tbsp seasoned rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh lime juice
  • 1 tsp fish sauce
  • 1-1/2 lb cucumbers
  • 1/4 cup torn basil leaves (Thai or Italian basil)
  • 1/4 cup coarsely chopped salted peanuts


1. Wash and peel the cucumbers, cutting in half length-wise and slicing diagonally into 1/4-inch thick crescents.

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.

3. Cover and place in fridge for 30 minutes to allow cucumbers to absorb flavor. Serve cold.

Adapted from Fine Cooking

Shop Ingredients