Cucumber Salad with Chile, Mint, and Basil
A crisp, bright salad with Thai-inspired flavors and a punchy vinegar reduction
Why This Recipe Works
Reducing the vinegar and draining the cucumbers ensures this salad stays crisp rather than watery. This is a punchy, bright side that provides a cooling contrast to spicy main dishes.
Instructions
Spread the sliced cucumbers in a single layer over several thicknesses of paper towels and let them drain while you prepare the dressing.
Simmer the white wine vinegar in a small saucepan over medium heat until it has reduced to 2 tablespoons, about 3 to 5 minutes.
Whisk the reduced vinegar, chiles, lime juice, fish sauce substitute, vegetable oil, sugar, and salt together in a large bowl until the sugar has completely dissolved.
Add the drained cucumbers, mint, and basil to the dressing and toss gently to coat the vegetables evenly.
Transfer to a serving dish and scatter the peanuts over the top just before serving. Serve within 1 hour while the cucumbers are at their peak crunch.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
This salad is best enjoyed fresh; cucumbers will release moisture and lose their crunch if stored overnight.
