Vietnamese Cucumber Salad

Servings: 4
Calories: 116kcal


  • 4 Persian or English cucumbers (about 500 gm. or 1 lb.)
  • 2 scallions
  • 1 tablespoon mint
  • 1 tablespoon cilantro
  • 1 jalapeno or green chili
  • 2 tablespoons Vegan Fish Sauce
  • 1 tablespoon Rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons toasted peanuts
  • 1 teaspoon garlic
  • 2 teaspoons Sesame oil


  1. Wash cucumbers thoroughly and pat them dry. Slice cucumbers into thin round slices or half moons. If the cucumbers have a thicker peel, consider peeling them before slicing.
  2. Finely slice the scallions and chop the cilantro and mint leaves.
  3. Lightly toast the peanuts and set them aside.
  4. In a bowl, combine the sliced cucumbers, scallions, mint, and cilantro.
  5. Prepare the dressing by mixing rice vinegar, vegan fish sauce, crushed garlic, sesame oil, thinly sliced jalapeno or green chili, salt, and pepper. Adjust seasoning according to taste preferences.
  6. Pour the dressing over the vegetables and toss gently to combine.
  7. Sprinkle the toasted peanuts over the salad before serving.


  • Choosing Fresh Produce: Opt for fresh cucumbers to ensure a vibrant and crisp salad.
  • Balancing the Dressing: Achieving the perfect balance of flavors in the dressing is crucial. Adjust the levels of saltiness, tanginess, and sweetness by adding more lime juice or sugar as needed.
  • Adjusting Spice Levels: Customize the salad to suit your preferences by adjusting the amount of chili used. Omit it entirely if you prefer a milder taste.
  • Substitution: If vegan fish sauce is unavailable, you can substitute it with soy sauce for a similar umami flavor profile.
  • Serving Immediately: For the best texture and flavor, serve the salad immediately after dressing. If preparing in advance, store the dressing separately and toss with the salad just before serving.

Extended Version for Website:

Indulge in the refreshing flavors of Vietnamese cuisine with this delightful Cucumber Salad recipe. Bursting with crisp cucumbers, aromatic herbs, and a tangy dressing, this dish is a perfect blend of textures and flavors. Whether you’re looking for a light appetizer or a side dish to complement your main course, this salad is sure to impress.

Freshness is Key: The key to a stellar cucumber salad lies in using fresh, high-quality ingredients. Look for firm cucumbers with vibrant green skin, and don’t forget to wash them thoroughly before slicing.

Mastering the Dressing: The magic of this salad lies in its dressing. Balancing the sweet, salty, tangy, and spicy elements is essential for a harmonious flavor profile. Feel free to adjust the proportions of the dressing ingredients to suit your taste preferences.

Customize to Perfection: One of the beauties of this recipe is its versatility. Whether you’re a spice enthusiast or prefer a milder taste, you can easily customize the salad to suit your palate. Additionally, for those following a vegan lifestyle, the option to substitute fish sauce with soy sauce ensures inclusivity without compromising on flavor.

Presentation Matters: They say we eat with our eyes first, and this salad is no exception. Take the time to arrange the cucumbers and herbs beautifully on the serving platter, and don’t forget to sprinkle the toasted peanuts for that irresistible crunch.

Make-Ahead Friendly: While this salad is best enjoyed fresh, you can still prepare it in advance by keeping the dressing separate until serving time. This way, you can ensure that each bite retains its crispness and flavor integrity.

Elevate your culinary repertoire with this vibrant and delicious Vietnamese Cucumber Salad. Whether served as a light lunch or a refreshing side dish, it’s sure to become a favorite at your table. Enjoy the medley of flavors and textures as you embark on a culinary journey to Vietnam from the comfort of your home.

Vietnamese Cucumber Salad😋


  • 4 cucumbers Persian or English 500 gm. or 1 lb.
  • 2 scallions
  • 1 tbsp. mint
  • 1 tbsp. cilantro
  • 1 jalapeno or green chilli
  • 2 tbsp. Vegan Fish sauce
  • 1 tbsp. Rice vinegar
  • 1 tsp. sugar
  • 2 tbsp. peanuts toasted
  • 1 tsp. garlic
  • 2 tsp. Sesame oil
  • Wash cucumbers and dry them. Slice cucumbers into thin round slices or half moons.
  • If your cucumbers have thicker peel, then peel them before slicing.
  • Finely slice the scallions and chop cilantro and mint leaves.
  • Toast peanuts lightly and keep aside.
  • Take cucumbers in a bowl. Add scallions mint and cilantro.
  • To prepare the dressing mix together rice vinegar, vegan fish sauce, crushed garlic, sesame oil, thinly sliced red chilli, salt and pepper.
  • Mix well to combine.
  • Pour the dressing on top of the vegetables and toss.
  • Top with crunchy peanuts. Serve immediately.

Choosing Fresh produce: Choose fresh cucumber for a fresh tasting salad.
Balancing the Dressing: The dressing is all about balance. If you find the dressing too salty, add more lime juice or a bit of sugar.

If it’s too tangy, add a bit more vegan fish sauce or sugar. Taste and adjust until you find the perfect harmony of flavors.

Skip chilli if you do not like heat in your salad.

You can skip vegan fish sauce and use soy sauce in its place.

( Vegan fish sauce is a plant-based substitute for fish sauce that is made with ingredients like dulse , dried shiitake mushrooms, chickpea miso, and tamari )

Serving Immediately: To maintain the salad’s freshness and crunch, it’s best to serve it immediately after dressing.

If you’re preparing the salad in advance, keep the dressing separate and combine just before serving.