clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Vietnamese cucumber salad.

Vietnamese Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews


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


  1. 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.
  2. 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