Cucumber salad with chile, mint, and basil

Cucumber salad with chile, mint, and basil
Cucumber salad with chile, mint, and basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cukes, peeled, halved lengthwise, seeded, sliced very thin

  • 1/3

    cup white wine vinegar

  • 1

    tbsp lime juice

  • 1

    tbsp fish sauce

  • 2

    seeded and minced Thai chiles

  • 2

    tsp vegetable oil

  • 2

    tsp sugar

  • 1

    tsp salt

  • 1/4

    cup chopped fresh mint leaves

  • 1/4

    cup chopped fresh basil

  • 1/4

    cup coarsely chopped peanuts, toasted

Directions

Evenly spread cucumber slices on paper-towel lined baking sheet. Refrigerate while preparing dressing. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tbsp, 4-6 minutes Transfer vinegar to bowl and set aside to cool to room temp., about 10 minutes Whisk in lime juice, fish sauce, chiles, oil, sugar and salt. When almost ready to serve, add cucumbers, mint, and basil to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with peanuts, and serve.

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