From Fine Cooking magazine. 11/2 pounds cucumber, peeled and sliced in half lengthwise, then seeded 3 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1 teaspoon fresh lime juice 1 teaspoon fish sauce 1/4 cup torn basil leaves (preferably Thai) 1/4 cup coarsely chopped peanuts Slice cucumber halves diagonally into 1/4 inch thick crescents. … Continue Reading →