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    Home » Recipe

    Published: Jun 20, 2023 by maxcozzi · This post may contain affiliate links · Leave a Comment

    Vietnamese Cucumber Salad with Green Chili Dressing

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    This simple and delicious Vietnamese cucumber salad is one of my favorite sides salads to serve. Its uses a spicy and sour green chili dressing and is loaded with herbs like cilantro and fresh mint. 

    Vietnamese Cucumber Salad
    Jump to:
    • Key Ingredients
    • Variations
    • Top Tip
    • Other cucumber salads
    • Recipe
    • Vietnamese Cucumber Salad with Green Chili Dressing
    • Food Safety

    I was inspired to create this recipe from a similar dish I had while traveling in Vietnam. At a little restaurant overlooking a beautiful rice patty we were served a simple appetizer of thinly sliced cucumbers with fresh lime wedges and a dipping sauce made of pounded green chili and sea salt. For some reason it was one of the memorable dishes I had on that trip. 

    Typically I serve this dish as a side salad to add a little texture to a stir fry, such as this Vietnamese ginger chicken or lemongrass fried rice. 

    Key Ingredients

    • Persian Cucumbers (or english cucumbers)
    • Green Thai Chili
    • Sea Salt
    • Lime Juice
    • Roasted Peanuts
    • Fried Shallots

    Full ingredient list below.

    In my recipe I use a mortar and pestle to pound the green chili and sea salt into paste. This is a very traditional way of making a paste like this and really does influence the flavor. By hand pounding the chili it releases so much more flavor then mincing. 

    Variations

    I don't find this recipe to be overwhelmingly spicy, however if you really don't like spice you can skip the green chili and use a dressing made of lime, rice vinegar, and fish sauce instead. 

    Some other recipe variations could include adding red onions, tomato, or lettuce greens. Or even adding some protein like cooked shrimp or fried tofu to make it more of a meal. I prefer to keep it simple though because I usually serve it as a side.

    Top Tip

    The crunchy elements are super important to this dish. Not only do the cucumbers add crunch but so do the roasted peanuts and fried shallots. In my opinion these make the salad. Some other ways to add crunch to salads are fried lentils, crunchy chow mein, or breadcrumbs. 

    Other cucumber salads

    Looking for some other cucumber salads? Try these,

    • Cucumber Wakame Salad
    • Mediterranean Cucumber Salad

    Recipe

    Vietnamese Cucumber Salad

    Vietnamese Cucumber Salad with Green Chili Dressing

    A simple Vietnamese cucumber salad dressed with a delicious sour and spicy green chili dressing. It's topped with crushed roasted peanuts, fried shallots, and fresh herbs like mint and cilantro.
    4.50 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes

    Nutrition

    Calories: 287kcal | Carbohydrates: 18g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1943mg | Potassium: 545mg | Fiber: 6g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 3mg
    Calories: 287kcal
    Author: Max Cozzi
    Servings: 2
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    Ingredients

    • 3 Persian cucumbers, (or 1 english cucumber, stripe peeled and thinly sliced)
    • ½ cup cilantro, (roughly chopped)
    • ½ cup fresh mint, (roughly chopped)
    • ½ cup roasted peanuts, (crushed or chopped, plus some for serving)
    • 1 Thai green pepper, (chopped)
    • 1 teaspoon sea salt
    • 1 lime, (juiced)
    • 1 tablespoon fish sauce
    • fried shallots, (for topping)

    Instructions

    • In a mortar and pestle, add the Thai pepper and sea salt and smash until a rough paste forms. Or mince very finely on a cutting board and smash with the side of a knife.
    • In a large bowl, add the sliced cucumber, cilantro, mint, peanuts, lime, fish sauce, and the green chili paste. Toss until well dressed. Serve with fried shallots and more peanuts.

    Video

    Notes

    This salad doesn't require too many ingredients to be delicious and flavorful, it relies mostly on the green chili sea salt paste. 
    Course: Appetizer, Side Dish, side salad, sides
    Cuisine: asian, southeast asian, vietnamese
    Keyword: easy, fast, healthy, no cook, quick, salad, simple, vegetables, veggies
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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