Name: Thai Basil Cucumber Ribbon Salad
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 large English cucumber; 2 tbsp unseasoned rice vinegar; 1/2 tsp sugar; 1/8 tsp kosher salt; 1/4 small red onion, very thinly sliced; 1/3 cup fresh Thai basil leaves, torn or thinly sliced, plus extra for garnish; 1 tsp toasted white sesame seeds

Thai Basil Cucumber Ribbon Salad

HeartyPotato7275

This Thai Basil Cucumber Ribbon Salad is a true celebration of summer: crisp cucumber ribbons soak up a tangy-sweet rice vinegar dressing, while fresh Thai basil infuses every bite with a burst of peppery, anise-like aroma. Thinly sliced red onion adds just the right bite, and a sprinkling of toasted sesame seeds gives subtle nuttiness and crunch. Visually stunning and ready in mere minutes, this salad is the ultimate cooling side—perfect for pairing with spicy mains like larb burgers or as a refreshing snack on its own. The ribbons catch the light and hold the vibrant green basil, making every plate a feast for the eyes as well as the palate.

Ingredients

Instructions

Wash and dry the cucumber. Using a vegetable peeler, shave the cucumber lengthwise to create thin ribbons. Place ribbons in a medium bowl.
Sprinkle the cucumber ribbons with salt and gently toss. Let sit for 2 minutes, then drain any excess liquid.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves.
Add the vinegar mixture to the cucumber, along with the thinly sliced red onion. Toss gently to combine.
Add the Thai basil, reserving a few pieces for garnish, and toss again.
Transfer to a serving plate or bowl. Sprinkle with toasted white sesame seeds and garnish with the reserved basil.
Chill for 5 minutes if desired. Serve immediately for maximum crunch and freshness.