Quick Vietnamese Cucumber Salad

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.

Vietnamese cucumber salad in a serving dish with wooden spoon. — Quick Vietnamese Cucumber Salad 54

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.

A bowl of Vietnamese cucumber salad with a fork. — Quick Vietnamese Cucumber Salad 55

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

Ingredients for making Vietnamese cucumber salad. — Quick Vietnamese Cucumber Salad 56

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

Peeled and sliced cucumber. — Quick Vietnamese Cucumber Salad 57

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.

Salad dressing mixed in a bowl. — Quick Vietnamese Cucumber Salad 59

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!

Cucumber salad in a large serving bowl. — Quick Vietnamese Cucumber Salad 61

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.

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