Samin Nosrat’s Vietnamese Cucumber Salad
This post may contain affiliate links. Please read my disclosure policy.
As someone who loves to cook, it’s a shame I’m not a better gardener. How nice would it be, I often think, to step outside with my kitchen shears to trim lettuce and herbs for our nightly salad, to pluck snap peas for snacking and cucumbers for pickling? I like to imagine my yard a sea of raised beds, to picture my days spent outside tending my mini farm, my nights in the kitchen cooking and preserving my daily harvests.
It’s fun to dream, right? For now, I’ll stick with the minimalist system that has (mostly) worked for Ben and me in recent years, which is to grow tomatoes exclusively in our single raised bed and various herbs in a few pots.
I say mostly because I’ve only had varying degrees of success with herbs, and cilantro, one of my favorites, has been particularly uncooperative. I recently learned why while chatting with A Way To Garden’s Margaret Roach: I haven’t ever planted cilantro seeds more than once a season. Cilantro, I learned, is a short-lived herb, meaning it’s always trying to “bolt” — to go to seed in order to reproduce. So if you want to have a constant supply of cilantro for all of your favorite summer dishes, you need to sow seeds about every two weeks. Aha!
This successive-planting tip is one of many Margaret shared during our chat. Listen to her latest podcast and read her latest post to learn more about how to grow your favorite summer herbs—it’s not too late, even if you live up north like me, to plant an herb garden: cilantro, basil, and dill can all be planted now and used throughout the fall. Margaret also shares some great tips for preserving the herbs for the winter months. (Head over, too, for a chance to win a copy of Bread Toast Crumbs!)
I feel more hopeful than ever that come October, when all of our tomatoes arrive at once, I’ll have homegrown cilantro and basil for salsa , caprese salad, huevos rancheros, and no-fuss enchiladas. I can’t wait.
I’ll keep you posted on my herb-growing progress, and I’ll follow-up in a few weeks. In the meantime, if you’ve found yourself up to your eyeballs in herbs, below you’ll find a few herb-heavy recipes to help cull your supply.
Also, the Vietnamese cucumber salad pictured above comes from Samin Nosrat’s Salt Fat Acid Heat. I made it for our pre moth-night picnic dinner a few weeks ago, and we loved it. Recipe below.
I hope you all are well! What are your favorite ways to use herbs? How do you preserve them in both the short and long term?
Cilantro: Cilantro-lime Chickpeas | Roasted Delicata Squash with Chilies, Lime and Cilantro | Moosewood Tomato Salsa | More → Cilantro Recipes
Basil: Sautéed Zucchini with Basil & Homemade Ricotta | Stewy Chickpeas with Tomatoes, Feta & Basil | Basil Pesto & Pasta | More → Basil Recipes
Dill: Cucumber and Green Grape Gazpacho | Paul Steindler’s Cabbage Soup | Greek Salad with Aunt Phyllis’s Vinaigrette | More → Dill Recipes
Tarragon: Broiled Tarragon Chicken Breasts | Little Gems Salad with Green Goddess Dressing | Unbelievable Lobster Rolls with Homemade Tarragon Mayonnaise | More → Tarragon Recipes
Chives: Broiled Lemon-Honey Arctic Char | Watermelon Radish Salad with Goat Cheese | Tartine’s Quiche with Potato Crust | More → Chive Recipes
Parsley: Tabbouleh | Pan-Broiled Halibut | Pasta Carbonara with Leeks and Lemon — Easy Weeknight Dinner | More → Parsley Recipes
Thyme: Fingerling Potatoes, Crispy or Not | Parmesan Chicken with White Wine and Olive Oil | No-Knead Thyme Dinner Rolls | More → Thyme Recipes
Rosemary: Quinoa Bake with Butternut Squash | Butternut Squash Lasagna | Melissa Clark’s Rosemary Shortbread | More → Rosemary Recipes
Vietnamese Cucumber Salad
- Total Time: 20 minutes
- Yield: Serves 4 to 6
From Samin Nosrat’s Salt Fat Acid Heat
- 2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled
- 1 large jalapeño, seeds and veins removed if desired, thinly sliced
- 3 scallions, finely sliced
- 1 garlic clove, finely grated or pounded with a pinch of salt
- 1/2 cup coarsely chopped cilantro leaves
- 16 large mint leaves, coarsely chopped
- 1/2 cup toasted peanuts, coarsely chopped
- 1/4 cup neutral-tasting oil
- 4 to 5 tablespoons lime juice
- 4 teaspoons seasoned rice wine vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Pinch of salt
- Using 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.
- In 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.
- Prep Time: 20 minutes
- Category: Salad
- Method: Toss
- Cuisine: Vietnamese
Keywords: cucumber, salad, cilantro, lime, peanuts, Samin, Nosrat, Vietnamese
This post may contain affiliate links. Please read my disclosure policy.
29 Comments on “Samin Nosrat’s Vietnamese Cucumber Salad”
I can’t find the delicious sounding recipe for the Vietnamese cucumber salad that is pictured. Is it available on your site? Thank you!
Hi Lisa, so sorry for the delay here! Did you find it? It’s just above the comments — at the very end of this post. Hope you found it!
I made this today to go with THAI BASIL BEEF (PAD GRA PROW),
I used lemongrass oil with the lime juice and it was very good.
Good side salad. I’ll make this again. Thanks
Shirley that sounds amazing!! Would love to know how you make it.
Ali – you never disappoint! This sounds like the perfect dish to make and eat on a hot August day!
Hi Teri!! So great to hear from you!! xo
Made it. Love it. Thank you for the wonderful recipe. I served this salad with plain brown rice and a grilled skirt steak with Vietnamese “chimichurri” wrapped in lettuce leaves (a NYT recipe circa 2005). We ate very well. BTW yesterday I made your (and David Leibovitz’s) peach-frangipane galette. Fabulous last night as my birthday “cake” and even better today. Deeply appreciative and grateful for the knowledge you share.
So happy to hear all of this!! Your meal sounds absolutely delicious. And I’m so happy David Lebovitz’s galette turned out well, too — adore that recipe. Thank you for the kind words, too. MEans the world!
So kind of you to reply. After our weekend of delicious new recipes from your website my husband asked me to send you big hugs. He joins me in thanking you Alexandra. We are both fans.
Awww, thanks 🙂 🙂 🙂 Means a lot xoxo
Hi there!! love all the green things going on here!! This is beautiful. Such a simple combination. Keep it up!!
Thank you, Hanna!
Always welcome… 🙂
Very interesting and much information on your blogs. I listened to you on A Way to Garden and wondering if you and Margaret Roach will be having the giveaway of” Salt, Fat, Acid, Heat”?
P.S. I learned to make my own breads from this website. Thank you so much!
So happy to hear this, Allie!! Margaret is actually doing a giveaway of my cookbook, Bread Toast Crumbs, but maybe we’ll do a Salt Fat Acid Heat giveaway next — I love that idea!
delicious, I can not wait to eat that
Hello there!! Interesting recipe. I will definitely try this recipe.
Hello there!! Interesting recipe. I will definitely try this recipe. Thanks for sharing
I just loved this recipe. Thanks for sharing
So happy to hear this!
Yummy and interesting too. Thanks
Excellent! This is such a flavorful and refreshing ing salad. And my kids devoured it! Will definitely make this again.
Yay! So happy to hear this, Mandi!
Alexandra, I am addicted to this recipe. I love cucumbers, and I eat this salad at least monthly since I saw it here years ago. Sometimes I make the dressing in my mortar after grinding the garlic and bashing the peanuts. I can eat a double recipe all by myself. Thank you for this amazing recipe!
So wonderful to hear this, Stephanie! I love this one, too 💕💕💕
Delicious! I look forward to trying more of your recipes!
Wonderful to hear this, Barbara!
Very good. Made it multiple times and often add a thinly sliced red bell pepper which makes it even more lovely. Can also use English cucumbers. I usually don’t bother to let the cucumbers sit with salt either.
Great to hear this, Amber! Love the idea of adding peppers here, too 🙂