Vietnamese Cucumber Salad

Name: Vietnamese Cucumber Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 lb Persian Cucumber (2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled); 1 piece Jalapeño (1 large jalapeño, seeds and veins removed if desired, thinly sliced); 3 pieces Scallion (3 scallions, finely sliced); 1 piece Garlic Clove (1 garlic clove, finely grated or pounded with a pinch of salt); ½ cup Cilantro (1/2 cup coarsely chopped cilantro leaves); 16 pieces Mint (16 large mint leaves, coarsely chopped); ½ cup Peanut (1/2 cup toasted peanuts, coarsely chopped); ¼ cup Neutral Oil (1/4 cup neutral-tasting oil); 4 tbsp Lime (4 to 5 tablespoons lime juice — up to 5); 4 tsp Seasoned Rice Wine Vinegar (4 teaspoons seasoned rice wine vinegar); 1 tbsp Fish Sauce (1 tablespoon fish sauce); 1 tsp Granulated Sugar (1 teaspoon sugar); 0 pieces Table Salt (Pinch of salt)

Vietnamese Cucumber Salad - Salad (Vietnamese)

20 minAsian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Persian Cucumber2 lb · 2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled
Jalapeño1 piece · 1 large jalapeño, seeds and veins removed if desired, thinly sliced
Scallion3 pieces · 3 scallions, finely sliced
Garlic Clove1 piece · 1 garlic clove, finely grated or pounded with a pinch of salt
Cilantro½ cup · 1/2 cup coarsely chopped cilantro leaves
Mint16 pieces · 16 large mint leaves, coarsely chopped
Peanut½ cup · 1/2 cup toasted peanuts, coarsely chopped
Neutral Oil¼ cup · 1/4 cup neutral-tasting oil
Lime4 tbsp · 4 to 5 tablespoons lime juice — up to 5
Seasoned Rice Wine Vinegar4 tsp · 4 teaspoons seasoned rice wine vinegar
Fish Sauce1 tbsp · 1 tablespoon fish sauce
Granulated Sugar1 tsp · 1 teaspoon sugar
Table Salt0 pieces · Pinch of salt

Make it mine in the app

Steps

1Using either a Japanese mandoline or a sharp knife, thinly slice the cucumbers into coins, discarding the ends. Place slices in a colander. Sprinkle with a teaspoon of kosher salt. Toss and let drain 10 minutes. Transfer cucumbers to a tea towel and blot dry.
2In a large bowl, combine the cucumbers, jalapeno, scallions, garlic, cilantro, mint, and peanuts. In a small bowl, whisk together the oil, 4 tablespoons lime juice, the vinegar, fish sauce, sugar, and a small pinch of salt. Dress the salad with the vinaigrette and toss to combine. Taste and adjust seasoning with salt and more lime juice as needed. Serve immediately.