Persian Cucumber Salad with Red Onion & Thai Basil

This salad is light n’ lovely. It’s aromatic and refreshing. It’s also a great choice when you need lots of flavor but don’t have a lot of time. The cucumber being fresh,  and fragrant is  an important part of the success of this dish. This is why I use Persian cucumbers. The basil’s slightly sweet, lemony and minty aroma delightfully compliments the green and fruity fragrance of the cucumber.

If you don’t have Thai basil, sweet basil works really well too.

Here are the simple steps:

Cut onions into thin rings.

Soak raw onion in water. [Expert Tip: Soaking raw onions in water reduces the pungent bite]

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Cut cucumbers into rings, then cut into half moon shapes (or whatever shape your heart desires).

Chop basil.

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To make dressing:

Combine rice vinegar, soy sauce, salt, pepper, honey.

Slowly add in Sesame oil and whisk. This helps emulsify the dressing so it won’t separate.

Toss Cucumber, onion, basil + dressing together and enjoy!

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The Ingredients:

Salad

5-6 Persian Cucumbers

1 medium red onion

3-4 tablespoons chopped sweet or Thai basil

Dressing

3 tablespoons toasted sesame oil

2 1/2 tablespoons rice vinegar

1 tablespoon honey (adjust to sweetness preference

1/2 teaspoon soy sauce

Salt + Pepper to taste [Expert tip: limit salt when using soy sauce even if using low sodium]

 

 

 

 

 

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