Elevate your culinary repertoire with this vibrant and delicious Vietnamese Cucumber Salad!
Whether served as a light lunch or a refreshing side dish, it’s sure to become a favorite at your table. Enjoy the medley of flavors and textures as you embark on a culinary journey to Vietnam from the comfort of your home.
Ingredients:
1 tbsp rice vinegar
1 tbsp apple cider vinegar
2 tsp low sodium soy sauce
1 tbsp sugar
1 tbsp honey
1 1/2 tbsp sesame seeds
1/16 tsp ginger
1/2-1 tsp crushed red peppers optional
1/4 cup finely chopped parsley Or use cilantro
2 tsp garlic finely minced
1/4 cup green onions sliced
1 1/2 cup pre-shredded carrots
1 english cucumber sliced into thin rounds
2 tsp sesame oil
salt and pepper for taste
Instructions:
Step 1: To a small bowl, add the soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red peppers, ground ginger, salt, and pepper into a bowl. Mix well.
Step 2: Add the cucumbers, carrots parsley or cilantro, green onions and garlic to a large bowl. Drizzle the sesame oil over the vegetables. Toss to coat.
Step 3: Pour the salad dressing over the cucumber and carrots. Mix well. Add salt and pepper for taste. Garnish with sesame seed, peanuts or green onions or use all them.
Notes:
Choosing Fresh produce: Choose fresh cucumber for a fresh tasting salad.
The dressing is all about balance. If you find the dressing too salty, add more lime juice or a bit of sugar. If it’s too tangy, add a bit more vegan fish sauce or sugar. Taste and adjust until you find the perfect harmony of flavors.
Skip chilli if you do not like heat in your salad.
You can skip vegan fish sauce and use soy sauce in its place. (Vegan fish sauce is a plant-based substitute for fish sauce that is made with ingredients like dulse , dried shiitake mushrooms, chickpea miso, and tamari)
To maintain the salad’s freshness and crunch, it’s best to serve it immediately after dressing. If you’re preparing the salad in advance, keep the dressing separate and combine just before serving.
Nutrition Facts:
Servings: 4 | Calories: 70kcal
Total Fat: 4g | Saturated Fat: 0.5g | Sodium: 350mg | Total Carbohydrates: 8g | Dietary Fiber: 2g | Total Sugars: 4g | Protein: 2g
FAQs:
Q: What are some good substitutes for Persian or English cucumbers?
A: If you can’t find Persian or English cucumbers, you can use regular cucumbers. Just be sure to peel them and remove the seeds if they’re particularly large.
Q: Can I adjust the spiciness of the salad?
A: Absolutely! If you prefer a milder salad, you can reduce or omit the jalapeno or green chili. For extra heat, you can add more chili or include the seeds.
Q: Is vegan fish sauce necessary, and can I substitute it with something else?
A: Vegan fish sauce adds a unique umami flavor to the salad, but if you don’t have it on hand, you can substitute it with soy sauce or tamari for a similar savory taste.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad ingredients ahead of time and store them separately in the refrigerator. Mix everything together just before serving to keep the cucumbers crisp and the flavors fresh.
Q: How long will this salad stay fresh in the refrigerator?
A: The salad is best enjoyed fresh but will keep well in the refrigerator for up to 2 days. Keep it stored in an airtight container to maintain its freshness.
Q: Can I omit the peanuts for a nut-free version?
A: Of course! If you have a nut allergy or simply prefer not to include peanuts, you can omit them from the salad without compromising the overall flavor. Feel free to substitute with toasted sesame seeds for added crunch.
