Vietnamese-Inspired Cucumber Salad
This simple, fresh Vietnamese-inspired cucumber salad is full of bright herbs, crunchy peanut, cucumbers and a light and tangy dressing.
Servings: 4 Servings
Calories: 102kcal
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.
Nutrition
Serving: 0.25recipe | Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 145mg | Potassium: 298mg | Fiber: 2g | Sugar: 7g | Vitamin A: 327IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg
