Thai Basil and Cucumber Salad
This salad relies on the sharp, peppery bite of fresh Thai basil leaves paired with crisp, cool cucumbers and a bright, lime-forward dressing. It is assembled just before eating to keep the basil from wilting and the cucumbers from turning soft, offering a clean, cooling contrast to heavier meals.
Freshness is the only requirement.
Use Thai basil rather than sweet Italian basil; the anise-like scent and purple-streaked stems are what define this dish. If your cucumbers are thick-skinned, peel them entirely, but leave the skin on for thin-skinned varieties to provide a necessary crunch.
- Chef's knife
- Large mixing bowl
- Citrus juicer
What goes in.
- 1 bunchThai basil, leaves picked and kept whole
- 2 largeEnglish cucumbers, sliced into half-moons
- 2 tbspFresh lime juice
- 1 tbspFish sauce
- 1 tspPalm sugar, finely grated
- 1Thai bird's eye chili, minced
- 2 tbspRoasted peanuts, roughly crushed
Dissolving the Sugar
Whisk the lime juice, fish sauce, and sugar in the bottom of your bowl until no graininess remains before adding the vegetables. This ensures the seasoning coats the ingredients evenly rather than pooling at the bottom.
The method.
Prepare the dressing
Combine lime juice, fish sauce, sugar, and minced chili in a large bowl. Whisk until the sugar has fully dissolved into the liquid.
Slice the cucumbers
Cut your cucumbers into uniform, half-moon slices roughly a quarter-inch thick so they hold their structure against the dressing.
Combine
Add the cucumber slices to the bowl and toss gently to coat. Let them sit for two minutes to pick up the acidity.
Add the basil and finish
Fold in the whole Thai basil leaves and crushed peanuts right before serving. Tossing too early will bruise the leaves and turn them dark.
Other turns to take.
With Shallots
Add two thinly sliced shallots to the dressing to introduce a sharp, pungent bite that cuts through the citrus.
Protein Addition
Toss in chilled, poached shrimp or thinly sliced firm tofu to turn this side dish into a substantial lunch.
When it doesn't go to plan.
If you cannot find palm sugar, light brown sugar serves as a workable substitute.
If the basil leaves are very large, tear them in half once, but do not mince them; whole leaves provide a better textural balance.
Taste the dressing before adding the cucumbers; it should feel slightly too sharp, as the water in the cucumbers will mellow it out.
The ones that keep coming up.
Can I make this ahead of time?
It is best eaten immediately. If you must prep ahead, keep the dressing separate and combine with the vegetables and basil no more than ten minutes before serving.
How do I know if the Thai basil is fresh?
The leaves should be bright green and supple; avoid any bunches with black spots or wilted, drooping edges.
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