Spicy Cucumber Salad with Lime and Basil
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
½ cup rice vinegar 2 tablespoons sugar 2 tablespoons fresh lime juice 2 tablespoons minced fresh ginger 1 ½ tablespoons minced hot red chile (about 1 large chile)1 tablespoon toasted sesame oil 3 cucumbers, peeled, seeded, and cut crosswise into ¼-inch slices4 scallions, white and light green parts, sliced thin¼ cup packed fresh basil leaves, choppedSalt and pepper
Instructions
- Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
- Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.
Yield
Serves 4Ingredients
½ cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 ½ tablespoons minced hot red chile (about 1 large chile)
1 tablespoon toasted sesame oil
3 cucumbers, peeled, seeded, and cut crosswise into ¼-inch slices
4 scallions, white and light green parts, sliced thin
¼ cup packed fresh basil leaves, chopped
Salt and pepper
Ingredients
½ cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 ½ tablespoons minced hot red chile (about 1 large chile)
1 tablespoon toasted sesame oil
3 cucumbers, peeled, seeded, and cut crosswise into ¼-inch slices
4 scallions, white and light green parts, sliced thin
¼ cup packed fresh basil leaves, chopped
Salt and pepper
Ingredients
½ cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 ½ tablespoons minced hot red chile (about 1 large chile)
1 tablespoon toasted sesame oil
3 cucumbers, peeled, seeded, and cut crosswise into ¼-inch slices
4 scallions, white and light green parts, sliced thin
¼ cup packed fresh basil leaves, chopped
Salt and pepper
Why This Recipe Works
Cucumbers’ high water content often dilutes the dressings in cucumber salad recipes. To avoid that, we created a double-strength base for our dressing by simmering rice vinegar and sugar until reduced, then adding seasonings. Once the dressing was tossed with the cucumbers, the water from the cucumbers diluted the base to create a final dressing with just the right potency.
Instructions
- Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
- Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.
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