Cucumber Salad

Cucumber Salad with Lemon Basil

serves 4 to 6

1/4 cup fresh lime juice (2 limes) 2 teaspoons kosher salt
2 tablespoons fish sauce
1 tablespoon sugar

1 tablespoon expeller-pressed vegetable oil
3 medium cucumbers (about 1 pounds), thinly sliced 2 teaspoons finely chopped fresh red Thai chiles
1 cup thinly sliced scallions, white and green parts
1/4 cup lemon basil, other basil, or mint leaves, torn

In a medium bowl, whisk together the lime juice, salt, fish sauce, sugar, and oil. Add the cucumbers and chiles, toss to combine, and let sit in the refrigerator for at least 10 and up to 30 minutes. Just before serving, add the scallions and basil. Toss again, and adjust the seasoning if necessary.

From Cooking in the Moment: A Year of Seasonal Recipes