Thai Cucumber Salad


By Dane Feldman

Photo by Dane Feldman.

My family’s garden is practically overflowing with cucumbers at this point. We have more than we know what to do with, but thankfully we also have an abundance of garden Thai basil, which is perfect for making Thai cucumber salad.

What you’ll need:
3 cucumbers
2 tsp chopped fresh Thai basil
Green part of 2 scallions
1/3 cup rice vinegar
1/4 cup peanut oil
1 tbsp soy sauce
1 tbsp Rose’s lime juice
1 tsp chili paste

Peel and slice the cucumbers and put them in a bowl. In a measuring glass, combine the vinegar, peanut oil, soy sauce, lime juice, and chili paste to make the dressing. Stir thoroughly until the paste dissolves and add the Thai basil.

Pour the dressing over the cucumbers and top with chopped scallions. Refrigerate for at least an hour although it will taste even better if the cucumbers can marinade over night.

This fixes our problem of having too many cucumbers and too much Thai basil, but the recipe is also just a refreshingly delicious take on cucumber salad. The Thai basil has hints of licorice, which leads to a great aftertaste when combined with the potency and spice of chili paste.