·3 tablespoons seasoned rice vinegar
·1 teaspoon Asian sesame oil
·1 teaspoon fresh lime juice
·1 teaspoon fish sauce
·1 and 1/2 pound cucumbers, peeled, halved, and chopped into ¼” slices
·1/4 cup torn basil leaves
·1/4 cup coarsely chopped salted peanuts
In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Next, add the cucumbers, basil, and peanuts to the vinaigrette. Gently toss, then serve and enjoy!
The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
