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Vietnamese Cucumber Salad

Crisp, refreshing cucumber salad with a tangy lime-fish sauce dressing, aromatic herbs, and roasted peanuts - a trending healthy side.

15 minEasyServes 4120 cal/serving

AsianSaladNo-CookVegetarian

Ingredients

  • 2 English cucumber (or 2 regular cucumbers), thinly sliced
  • 1/2 carrots, julienned
  • 1/2 shallots, thinly sliced
  • 1/2 red chili pepper, thinly sliced
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup roasted peanuts (unsalted), crushed
  • 4 tbsp fresh lime juice
  • 2 tsp fish sauce
  • 1 tsp palm sugar (or brown sugar)
  • 2 cloves garlic, minced
  • 1 tsp sesame oil

Instructions

  1. 1

    In a small bowl, whisk together 4 tbsp fresh lime juice, 2 tsp fish sauce, 1 tsp palm sugar (or brown sugar), and 2 cloves minced garlic to make the dressing.

  2. 2

    Stir in 1 tsp sesame oil.

  3. 3

    In a large bowl, combine 2 thinly sliced English cucumber (or 2 regular cucumbers), 1/2 julienned carrots, 1/2 thinly sliced shallots, and 1/2 thinly sliced red chili pepper.

  4. 4

    Pour the dressing over the vegetables and toss gently to coat.

  5. 5

    Let sit for 5-10 minutes so the flavors meld.

  6. 6

    Just before serving, toss in the fresh 1/2 cup roughly chopped fresh mint leaves and 1/2 cup chopped fresh cilantro.

  7. 7

    Top with 1/2 cup crushed roasted peanuts (unsalted).

  8. 8

    Transfer to a serving plate and serve chilled or at room temperature.

Questions

How long does Vietnamese Cucumber Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Vietnamese Cucumber Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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