Vietnamese cucumber salad is a refreshing summer dish, perfect as a side for BBQs or any meal. Flavored with fresh herbs, crunchy peanuts, and a tangy dressing, this Asian salad can be made quickly in just 10 minutes.
Crunchy, refreshing cucumbers are one of the most sought-after ingredients for summer salads. I believe this Vietnamese cucumber salad (Gỏi Dưa Leo) hits the mark perfectly.
Light and refreshing, this Vietnamese salad is a fantastic companion for BBQs or an easy side dish. While I adore Korean cucumber saladit’s tough to decide which one deserves more credit among Asian cucumber salads.
Get new recipes via email:
This Vietnamese-style cucumber salad is packed with fresh herbs like cilantro and mint. So, if you’re a gardener with a bounty of summer cucumbers and fresh herbs, you shouldn’t miss out on this recipe.
The salad is flavored with vinegar, fish sauce, lime, sugar, and sesame oil, creating a delightful balance of sour, salty, and sweet. You’ll love the subtle nutty fragrance that sesame oil adds to this salad.
Plus, with the addition of nutty peanuts, you get a double dose of crunchiness. This really highlights the charm of Vietnamese cuisine.
Ingredient Highlights
- Cucumbers: Use seedless cucumbers like English, Persian, or Lebanese varieties. If the skin is too thick and tough, peel it partially or completely. Slice them thinly.
- If slicing isn’t your thing, a mandolin is perfect for the job.
- Herbs: Fresh herbs are a must. Dried herbs won’t give the same flavor. I love using a mix of mint and cilantro. If you can find Thai basil, it’s fantastic for this salad and commonly used in Southeast Asian cuisine.
- Shallots: Shallots are commonly used in Vietnamese-style salads, but red onion or scallions can be easily substituted. For this recipe, I used red onion.
- Vinegar and Lime: I prefer unseasoned rice vinegar. I like to mix it with fresh lime juice for more refreshing taste.
- Fish Sauce: This is essential for any Southeast Asian-style salad and is now easy to find in many Western grocery stores. If you want a vegan version, use vegan fish sauce instead.
- Peanuts: I recommend using unsalted roasted peanuts to maximize the nuttiness. You can find jarred peanuts in any grocery store; just look for the unsalted version without added sweeteners.
How to Make Vietnamese Cucumber Salad
Prepare the Cucumbers: Partially peel the cucumber skin, if desired, depending on your preference. Thinly slice the cucumbers.
Combine the Ingredients: In a large mixing bowl, add the sliced cucumbers, cilantro, mint, red onion (or shallots or green onion), and sliced chili.
Make the Dressing: In a small mixing bowl, whisk together fish sauce, sugar, garlic, vinegar, and sesame oil until the sugar dissolves.
Mix and Serve: Add chopped peanuts and the dressing to the cucumber mixture. Toss well to combine. Taste and adjust seasoning with salt if needed. Enjoy your salad right away!
What to Serve with Vietnamese Cucumber Salad
Since this salad is so light and refreshing, it pairs well with many dishes from various cuisines. Try it with Thai crab cakes, Vietnamese chicken curryor Filipino chicken adobo. The salad will accentuate the flavors of the main dish and add a refreshing balance to your meal.
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
Quick Vietnamese Cucumber Salad
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.
- 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
-
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!
Shallots are commonly used in Vietnamese-style salads, but red onion or scallions can be easily substituted.
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
