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Vietnamese cucumber salad in a serving dish with wooden spoon.

Quick Vietnamese Cucumber Salad

Print Recipe
Vietnamese cucumber salad is a refreshing summer dish, perfect for BBQs or any meal. With fresh herbs, crunchy peanuts, and a tangy dressing, it’s ready in just 10 minutes.
Course Salad, Side Dish
Cuisine Vietnamese
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword cucumber salad, Gỏi Dưa Leo, summer salad, Vietnamese cucumber salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 156
Author Hyegyoung K. Ford

Ingredients

  • 1 1/4 lb Persian, Lebanese or English cucumbers thinly sliced
  • 2-3 shallots finely sliced. See note below
  • 1 green chili finely sliced
  • 1/2 cup cilantro chopped
  • 1/2 cup mint chopped
  • 1 tbsp sugar
  • 1 clove garlic minced
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp sesame oil
  • 1/3 cup roasted peanut coarsely chopped

Instructions

  • If desired, partially peel the cucumber skin. Slice the cucumbers thinly. In a large bowl, mix the sliced cucumbers with cilantro, mint, red onion (or shallots or green onion), and sliced chili.
  • In a separate bowl, blend fish sauce, sugar, garlic, vinegar, lime juice and sesame oil, whisking until the sugar dissolves.
  • Pour the dressing over the cucumber mixture. Add chopped peanuts and toss everything together. Taste and add salt if needed. Enjoy your refreshing Vietnamese cucumber salad immediately!

Notes

Shallots are commonly used in Vietnamese-style salads, but red onion or scallions can be easily substituted. 

Nutrition

Calories: 156kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 451mg | Potassium: 412mg | Fiber: 3g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg