This simple and flavorful Vietnamese Cucumber Salad is the epitome of fresh! With bright herbs, a light dressing and crunchy peanuts, this salad makes the perfect compliment to most meats and mains. This salad is gluten-free and low in carbs!
One of my favorite things about summer is all the access to fresh herbs. Nothing adds more to a dish than bright, fresh and flavorful herbs. From basil to mint to cilantro to parsley, I can always find a use for fresh herbs in dishes around my kitchen.
This Vietnamese-Inspired Cucumber Salad is a great way to use up some fresh mint, green onions, and cilantro, and is SO darn delicious!
What is a Vietnamese Cucumber Salad?
A Vietnamese cucumber salad is a simple salad made from fresh cucumbers, spicy pepper (most commonly an Asian chili, but jalapeños will do since they are generally easier to come by), fresh herbs and a light dressing made with sesame oil, sugar, rice vinegar, lime juice and fish sauce.
Variations of this salad may contain sesame seeds, peanuts or pickled onions.
What is fish sauce?
Fish sauce is a sauce made from fermented fish or krill. It sounds a bit odd, but really adds depth to dishes. It is commonly used in Asian dishes to add saltiness and umami flavor.
I like to use Red Boat Fish Sauce. It only contains two ingredients, salt and black anchovies.
Can I make this recipe Paleo?
Yes! This recipe can easily be made paleo by substituting apple cider vinegar for rice vinegar and swapping the peanuts for roasted almonds or cashews.
Serving Suggestions
This salad can compliment many dishes! Pair it with Asian-inspired dishes or simple mains that need a flavorful accompaniment.
Here are some ideas:
- Pair it with a simple steak or smoked ribs
- Serve it with this healthy teriyaki salmon
- Add this salad to a meal of stir fry or a noodle bowl to bulk up with veggies
- Top it with grilled chicken with peanut sauce for the ultimate fusion of flavors
Ingredient Notes & Possible Substitutions
Cucumbers
You can use regular cucumbers, English or Persian cucumbers in this recipe. If using regular cucumbers it is best to remove the seeds with a spoon. You can leave them unpeeled or peel them based on your preference.
Both English and Persian cucumber will not need to be seeded or peeled, but I tend to remove the seeds from English to prevent the salad from becoming watery when stored.
Jalapeno
I use a jalapeño in this recipe because they are typically easier to find in conventional grocery stores, however Asian chilis are commonly used in similar salads and would work well too. You can dice the jalapeño if you prefer it to be more incorporated into the salad.
Garlic
Fresh garlic is a must in this recipe. You don't use a lot but it adds a good amount of flavor.
Peanuts
Peanuts add a nuttiness and desirable crunch to the salad. Roasted, crushed almonds or cashews could also work in place of peanuts.
Green Onions
In lieu of green onion, shallot can be used. Thinly slice the shallot and only add about ½ a small bulb to prevent it from overpowering the other flavors.
Herbs
This recipe calls for mint and cilantro, but if you happen to have some basil on hand just begging to be used up, throw it in!! The more the merrier when it comes to herbs.
Lime Juice
Fresh lime juice is superior to bottled, and you'll never regret using a fresh lime in simple recipes like this.
Rice Vinegar
Rice vinegar is lightly sweet and fairly neutral. You could substitute white balsamic vinegar or another similar, light vinegar if you are in a pinch.
Sesame Oil
If you have a sesame allergy, you can sub peanut oil (for a nutty flavor) or some neutral flavored cooking oil, like avocado oil.
Fish Sauce
Weirded out by fish sauce and not open to including this ingredient in your salad? You can add some salt to taste instead, or a teaspoon of coconut aminos. I won't call you out for not be adventurous.
Honey
Traditionally a pinch of sugar is used in Vietnamese cucumber salad. I use honey because we don't have regular sugar on hand in our home. Feel free to use either.
How to Make Vietnamese Cucumber Salad
Vietnamese cucumber salad is simple to make and only requires about 10 minutes to prepare! Here is how you do it:
- Prepare the ingredients by thinly slicing the cucumber into half moons (I like to scoop out the seeds first to prevent the salad from becoming watery), slicing the jalapeño, finely chopping the herbs, slicing the green onion, mincing the garlic, and crushing or chopping the peanut.
- Combine all ingredients for the dressing in a large mixing bowl and whisk together until the honey is fully dissolved.
- Add the cucumber, jalapeño, mint, and cilantro to the bowl with the dressing and stir to coat.
- Top with green onions and crushed peanuts, and serve!
Storage
Leftovers can be stored in the fridge in an airtight container for 2-3 days. This salad will be safe to eat longer, but the cucumbers will start to lose their crunch and will result in something similar to a quick pickle salad.
Recipe Tips
- Scooping the seeds from the cucumbers can help the salad store better without becoming watery.
- If you are sensitive to spice you can reduce the amount of jalapeño or Asian chili or even omit it.
- Measure the cucumbers after they are sliced to ensure you have a good veggie to dressing ratio. You will need about 2 medium English cucumbers or 3 medium regular cucumbers.
- Toss the salad after it has been stored because the dressing will settle on the bottom.
Related Recipes
- Paleo Teriyaki Salmon
- Whole30 Asian Chicken Salad
- Paleo Bulgogi (Korean BBQ Beef)
- Keto Cashew Chicken
Did you try this Vietnamese Cucumber Salad? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Vietnamese-Inspired Cucumber Salad
Equipment
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Rubber Spatula
Ingredients
- 5 cups Cucumbers, thinly sliced into half moons about 2 medium English cucumbers
- 1 Jalapeno
- 2 tablespoon Fresh mint finely chopped
- 2 tablespoon Fresh cilantro finely chopped
- 3 tablespoon Green onions, sliced about 2 green onions
- 2 tablespoon Roasted peanuts, chopped use cashews or almonds for paleo
Dressing
- 1 Garlic clove minced
- 1 tablespoon Lime juice about ½ small lime
- 1 tablespoon Rice vinegar use apple cider vinegar for paleo
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Red Boat Fish Sauce
Instructions
Prepare the Dressing
- Mince the garlic and then whisk together all ingredients for the dressing together in a large mixing bowl until the honey is fully dissolved.
Prepare the Salad
- Removed both ends from the cucumbers and slice in half lengthwise. Using a spoon scoop out the seeds from the inside of the cucumbers and begin thinly slicing into half moons (about ⅛-inch to ¼-inch thick). Add to the bowl with the dressing.
- Finely chop the leaves and tender stems of the cilantro and the mint leaves. Dice or thinly slice the jalapeño. Add to the bowl with the cucumbers.
- Using a rubber spatula, toss the salad until the herbs are distributed and the cucumbers are well-coated in the dressing.
- Top with sliced green onions and peanuts. Serve cold.
Notes
- Scooping the seeds from the cucumber is optional with English cucumbers but can help prevent the salad from becoming watery when stored.
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