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Cucumber Salad


1-2 large cucumbers, peeled, quartered lengthwise, then sliced crosswise

1-2 Tbsp chopped fresh dill, basil, or Thai basil

2-3 Tbsp seasoned rice vinegar

Salt and pepper to taste


Chop the basil, chiffonade it by stacking the leaves on top of each other,

rolling them up like a cigar, and taking thin slices from one end to the other.

Combine all ingredients in a bowl, toss to coat. Serve immediately,

or make ahead (up to a couple of hours) and chill.

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