- Halve cucumbers lengthwise. Seed and slice crosswise into 1/4-inch-thick slices.
- In a medium bowl combine cucumbers, rice vinegar, sugar, salt, lime peel, ginger, and crushed red pepper. Let stand for 15 minutes. Stir in basil. Serve with a slotted spoon. Makes 5 servings.
Nutrition Facts (Basil-Cucumber Salad)
- Per serving:
- 29 kcal ,
- 236 mg sodium ,
- 6 g carb. ,
- 1 g fiber ,
- 1 g pro.
Anonymous 1870 Days Ago
Made as written, but needed to tripple the dressing. I tasted it 5 minutes after sitting and it was very good - nice blend of flavors. Served it 30 minutes later and it was spicy HOT- due to crushed pepper flakes. That was so predominate that the nice flavor was barely noticeable. I like spice things, but a burning feeling instead of the once great flavor was not exciting. I will make it again but count out 8 crushed pepper flakes instead of the 1/4 tsp, especially if it is going to sit past 15 min. I'm also going to try adding 1 T canola oil, next time.