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Cucumber Salad with Lemon Basil

kept bytihleigh
recipe bySerious Eats
Notes: 

Adapted from Cooking in the Moment by Andrea Reusing. Copyright © 2011. Published by Clarkson Potter.

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Ingredients: 

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 1/2 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


 

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