Name: Persian Cucumber Salad with Red Onion and Thai Basil
Yield: 6 servings
Ingredients: 6 Persian cucumbers; 1 medium red onion, thinly sliced and soaked; 4 tablespoons chopped Thai or sweet basil; 3 tablespoons toasted sesame seed oil; 2.5 tablespoons rice vinegar; 1 tablespoon honey; 0.5 teaspoon soy sauce; Salt + pepper to taste

Serves: 6 servings

Ingredients: 8

A refreshing salad bursting with Asian flavors, perfect for a light lunch or as a side dish.

Ingredients

6	Persian cucumbers
1	medium red onion, thinly sliced and soaked
4	tablespoons chopped Thai or sweet basil
3	tablespoons toasted sesame seed oil
2 ¹⁄₂	tablespoons rice vinegar
1	tablespoon honey
¹⁄₂	teaspoon soy sauce
•	salt + pepper to taste

Instructions

1.	Slice the red onion into thin rings, then soak them in water for 10-15 minutes to mellow out the sharp flavor.
2.	While the onions soak, slice the Persian cucumbers into rounds, then into half-moon shapes or any desired shape.
3.	Finely chop the Thai or sweet basil leaves.
4.	Prepare the dressing by mixing rice vinegar, soy sauce, honey (use sparingly due to the soy sauce's sodium content), salt, and pepper.
5.	Slowly drizzle in the toasted sesame seed oil while whisking continuously to emulsify the dressing and prevent separation.
6.	Combine the cucumbers, soaked onion, chopped basil, and the prepared dressing in a bowl, tossing gently to coat everything evenly.
7.	Serve and enjoy this flavorful salad!