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Vietnamese-inspired Cucumber Salad

Super fresh and super simple, this Vietnamese-inspired Cucumber Salad makes a great Whole30, Paleo, and Keto side for summer grill outs.

Overhead shot of Vietnamese Cucumber Salad in a grey bowl against a dark background.

There’s nothing quite a satisfying as the refreshing crunch of a cucumber on a hot summer day.

In this quick and easy recipe, crunchy cucumbers serve as the base while some Vietnamese-inspired flavors spice things up a bit to create a delicious and unique salad experience.

The salad makes a great accompaniment to almost any grilled meat (or even a nice burger topping).

My visit to Vietnam was easily one of my favorite trips ever, and the flavor of this salad really takes me back there without boarding a plane.

Ingredients for Vietnamese Cucumber Salad

The ingredients that go into this salad are pretty simple, and I usually have most of them on hand.

For this recipe, you’ll need:

  • English cucumbers–you can also use Persian cucumbers, or standard cucumbers if you peel them first
  • red onion
  • Thai chili peppers–I pick these up at an international farmer’s market. If you have trouble finding them, use a small jalapeño pepper
  • garlic
  • fresh cilantro–if you’re not a cilantro fan, just omit it or sub with some fresh basil
  • dry roasted cashews
  • fresh lime juice
  • fish sauce–make sure it’s compliant if you’re on a Whole30 (I go with Red Boat all the way)
  • sesame oil
  • coconut aminos
  • unseasoned rice vinegar

How to Make Vietnamese-inspired Cucumber Salad

Start by slicing the cucumbers in half vertically, then scoop out the seeds with a spoon.

Close up of removing cucumber seeds with a spoon.

Slice the cucumber into thin half moons (or technically crescent moons, I suppose).

Close up of a knife cutting a cucumber into thin slices.

Combine the sliced cucumber, red onion, mint, and cilantro together in a large bowl.

Image of sliced cucumbers, sliced red onion, mint, and cilantro in a metal mixing bowl.

In a separate bowl, whisk together the rice vinegar, lime juice, coconut aminos, sesame oil, garlic, and chili with a small pinch of salt.

Close up of mixing the salad dressing together in a white bowl.

Add the dressing to the bowl and give everything a nice toss.

Image of a hand pouring dressing in over a mixing bowl containing Vietnamese Cucumber salad.

Transfer the salad to a fancier bowl if desired and top with some crushed cashews. Serve immediately and enjoy!

Close up of Vietnamese Cucumber Salad in a grey bowl on a dark background.

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Vietnamese-inspired Cucumber Salad

Super fresh and super simple, this Vietnamese-inspired Cucumber Salad makes a great Whole30, Paleo, and Keto side for summer grill outs.
Course Salad
Cuisine Vietnamese
Prep Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 pounds English cucumbers about 2 large
  • 1 cup red onion thinly sliced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup fresh mint roughly chopped
  • 1/3 cup unsalted dry roasted cashews lightly crushed

For the Dressing

  • 1 clove garlic minced
  • 1 Thai chili seeded and minced
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons fish sauce
  • 1/4 teaspoon fine sea salt plus more to taste

Instructions

  • Cut each cucumber in half vertically, then scrape out the seeds with a spoon. Slice the cucumbers into thin cross-sections about 1/4 inch thick.
  • Combine the sliced cucumber, red onion, mint, and cilantro together in a large mixing bowl.
  • Whisk the dressing ingredients together in a small separate bowl. Pour the dressing over the salad and toss well. Season with more salt to taste.
  • Top the salad with the crushed cashews and serve immediately.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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