Prep 10 mins
Cook 0 mins
I put this together one night when I needed a nice cool side dish. I think there's lot of room for variations (like adding a dash of hot) but here's the basic recipe.
- 1 medium English cucumber
- 0 purple onion
- 6 large basil leaves
- 59.14-118.29 ml rice vinegar
- 14.79 ml white sugar
- 0.25 ml toasted sesame oil
- Peel, or partially peel, the English cucumber and slice in rounds as thin as possible.
- Peel and slice the purple onion as thin as possible.
- Cut the basil leaves into a very thin chiffonade.
- Combine the final three ingredients to make the dressing and add to the salad.
- If you want to let it marinate for a while, wait to add the basil until closer to serving time.
This is delicious and delicate, a wonderful salad. I had two problems -- I didn't have any fresh basil available, so just omitted it. Then, I'm not the world's best prep cook, and apparently not able to slice onions as thinly as they ought to be for this recipe. ;-) Therefore, frustrated with my thick onion slices, I threw the onions in the food processor to chop. I mixed the chopped purple onion with the thinly sliced English cucumber (that one I was able to do) and tossed it with the marinade ingredients. I liked it even better a few hours later, after it turned into a lightly pickled salad. I will try this again later this summer, when I have fresh basil growing in my garden. Thanks, grrlee!