Vietnamese Cucumber Salad
Ingredients
The salad
-
2
pounds
Persian or Japanese cucumbers
-
1
large
jalapeño
-
3
pieces
scallions
-
1
clove
garlic
-
½
cup
coarsely chopped cilantro leaves
-
16
large
mint leaves
-
½
cup
toasted peanuts
The dressing
-
¼
cup
neutral-tasting oil
-
4 to 5
tablespoons
lime juice
-
4
teaspoons
seasoned rice wine vinegar
-
1
tablespoon
fish sauce
-
1
teaspoon
sugar
-
a pinch
salt
Instructions
- Slice the cucumbers into coins and place in a colander with salt to drain for 10 minutes.
- Blot the cucumbers dry with a tea towel.
- In a large bowl, combine cucumbers, jalapeño, scallions, garlic, cilantro, mint, and peanuts.
- In a small bowl, whisk together oil, lime juice, vinegar, fish sauce, sugar, and a pinch of salt.
- Dress the salad with the vinaigrette and toss to combine, adjusting seasoning as needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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