Vietnamese Cucumber Salad is a refreshing summer dish, perfect as a side dish for barbecues or any meal. Flavored with fresh herbs, crunchy peanuts and a tangy dressing, this Asian salad can be quickly prepared in just 10 minutes.
Crispy and refreshing cucumbers are one of the most sought after ingredients for summer salads. I think this Vietnamese Cucumber Salad (Gỏi Dưa Leo) hits the mark perfectly.
Light and refreshing, this Vietnamese salad is a great companion to barbecues or a simple side dish. While I love Korean cucumber salad, it’s hard to decide which deserves more credit among Asian cucumber salads.
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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 this recipe.
The salad is dressed with vinegar, fish sauce, lime, sugar and sesame oil, creating a delicious 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 hazelnuts, you get a double dose of crunch. This really highlights the charm of Vietnamese cuisine.
Ingredient highlights
- Cucumbers: Use seedless cucumbers like English, Persian or Lebanese ones. If the skin is too thick and tough, peel it partially or completely. Slice them thinly.
- If slicing isn’t your thing, a mandolin It’s perfect for the job.
- Herbs: Fresh herbs are a must. Dried herbs will not give the same flavor. I love using a mix of mint and coriander. If you can find Thai basil, it’s fantastic for this salad and commonly used in Southeast Asian cuisine.
- Shallot: Shallots are commonly used in Vietnamese-style salads, but red onion or scallions can easily be substituted. For this recipe I used red onion.
- Vinegar and Files: I prefer unseasoned rice vinegar. I like to mix it with fresh lime juice for a more refreshing taste.
- Fish sauce: This is essential to 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 at any grocery store; just look for the unsalted version with no added sweeteners.
How to make Vietnamese cucumber salad
Prepare the cucumbers: If desired, partially peel the skin of the cucumber, depending on your preference. Thinly slice the cucumbers.
Combine the ingredients: In a large bowl, add the sliced cucumbers, cilantro, mint, red onion (or scallions or green onion), and sliced chili pepper.
Prepare the dressing: In a small bowl, whisk together the fish sauce, sugar, garlic, vinegar, and sesame oil until the sugar dissolves.
Mix and serve: Add the chopped peanuts and seasoning to the cucumber mixture. Stir well to combine. Taste and add salt if necessary. Enjoy your salad now!
What to serve with Vietnamese cucumber salad
Because this salad is so light and refreshing, it pairs well with many dishes from various cuisines. Try it with Thai crab cakes or Filipino chicken adobo. The salad will accentuate the flavors of the main course and add a refreshing balance to your meal.
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Quick Vietnamese cucumber salad
Vietnamese Cucumber Salad is a refreshing summer dish, perfect for barbecues or any meal. With fresh herbs, crunchy peanuts and a tangy dressing, it’s ready in just 10 minutes.
- 1 1/4 lbs Persian, Lebanese or English cucumbers, sliced thinly
- 2-3 shallot, finely sliced. See note below
- 1 green chili pepper, finely sliced
- 1/2 cup coriander, chopped
- 1/2 cup mint, chopped
- 1 table spoon sugar
- 1 clove garlic, chopped
- 1 table spoon fish sauce
- 1 table spoon rice vinegar
- 2 table spoon fresh lime juice
- 1 table spoon sesame oil
- 1/3 cup roasted peanuts, coarsely chopped
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If desired, partially peel the skin of the cucumber. Thinly slice the cucumbers. In a large bowl, mix the sliced cucumbers with the cilantro, mint, red onion (or scallions or green onion), and sliced chili pepper.
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In a separate bowl, combine the fish sauce, sugar, garlic, vinegar, lime juice and sesame oil, whisking until the sugar dissolves.
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Pour the dressing over the cucumber mixture. Add the chopped peanuts and mix everything together. Taste and add salt if necessary. Enjoy your refreshing Vietnamese cucumber salad now!
Shallots are commonly used in Vietnamese-style salads, but red onion or scallions can easily be substituted.
Calories: 156kcal, Carbohydrates: 15G, Protein: 5G, Fat: 10G, Saturated fat: 1G, Polyunsaturated fats: 4G, Monounsaturated fats: 4G, Sodium: 451mg, Potassium: 412mg, Fiber: 3G, Sugar: 7G, Vitamin A: 528UI, Vitamin C: 11mg, Soccer: 59mg, Iron: 1mg
