3 Tbsp seasoned rice vinegar1 tsp sesame oil1 tsp fresh lime juice1 tsp fish sauce1-1/2 lb cucumbers1/4 cup torn basil leaves (Thai or Italian basil)
1/4 cup coarsely chopped salted peanuts
Wash and peel the cucumbers, cutting in half length-wise and slicing diagonally into 1/4-inch thick crescents.
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. Cover and place in fridge for 30 minutes to allow cucumbers to absorb flavor. Serve cold.
Adapted from Fine Cooking
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2016.