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Vietnamese Cucumber Salad

Debra Redalia


I love this salad! It’s cool and refreshing, yet light and full of Asian flavors. You can make it hot or mild to suit your taste. And there’s no fish sauce (unless you want to add it yourself).

It tastes very very fresh on a hot day.

When we start having potlucks again, this would be a great salad to bring.

I have to admit that Larry and I are eating this salad almost every day. Our favorite dinner now is a huge bowl of organic brown rice and mixed lettuces with this cucumber salad all over the top of both. Yum!

I’m not giving you a serving size on this because you can eat all you want. But I’ll start with one medium cucumber and you can multiply the recipe from there.

  • 1 medium cucumber (any type)
  • 1 tablespoon unsalted raw peanuts
  • 1 teaspoon sesame seeds
  • 2 green onions
  • 1 garlic clove
  • 3 tablespoons rice vinegar (or other vinegar)
  • 1 tablespoon raw honey
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro

optional heat: 1 Thai red chili pepper

I didn’t have a Thai red chili pepper on hand, so I used red bell pepper instead and sprinkled red pepper flakes on my portion because Larry doesn’t like too much heat.


  1. Slice the cucumber in half lengthwise. Remove seeds if you want to by scraping them out with the tip of a teaspoon. Cut into half-moons about 1/2-inch-thick.
  2. Toast peanuts anad sesame seeds in a dry pan over medium heat for a few minutes. Watch them and shake every ten seconds or so. When they start being fragrant, pull them off the heat. They can burn quickly (the first time I did this I had to do it twice).
  3. Thinly slice green onions and chili pepper. Distribute them evenly over the cucumbers.
  4. Place the onion and vinegar in a small cup. Chop or grate the garlic clove and add to the honey and vinegar. Mix well, then dress the cucumbers and toss.
  5. Chop the mint and cilantro leaves, and sprinkle on top along with the toasted peanuts and sesame seeds.