A friend of mine always gets this spicy cucumber salad delivered from a local Vietnamese restaurant when she comes to my house. I can never bring myself to spend the ten bucks on something I could make at home for much cheaper, but I do always snag a bite or two of hers, and then I regret not getting one for myself. I had a few cucumbers on hand so I finally decided to recreate this salad so that I could enjoy it at my own convenience.
This salad can be served as a light lunch, an appetizer, or a side to a warm meal. It is so refreshing during the warmer months, with the high water content of the cucumbers to cool you down. You can add more or less chili paste depending on your preference for spice but the spice is relatively tamed down by the cucumbers. This can be topped with cashews or sesame seeds if you don’t have any peanuts and you can try basil or mint in place of the cilantro. I served this over rice crackers but this can be served with whatever meal you choose.
This salad can be served as a light lunch, an appetizer, or a side to a warm meal. It is so refreshing during the warmer months, with the high water content of the cucumbers to cool you down. You can add more or less chili paste depending on your preference for spice but the spice is relatively tamed down by the cucumbers. This can be topped with cashews or sesame seeds if you don’t have any peanuts and you can try basil or mint in place of the cilantro. I served this over rice crackers but this can be served with whatever meal you choose.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 English cucumbers, sliced
- 1/2 tsp sea salt
- For the sauce:
- 1 tbsp coconut aminos
- 1 tbsp sesame oil
- 1/4 cup rice vinegar
- 1 tbsp maple syrup
- 2 tsp chili paste
- 1 clove minced garlic
- 2 tsp grated ginger
- Stir in:
- 3 carrots, julienned
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- roasted peanuts to top
Directions
1. Add sliced cucumbers to a large bowl. Sprinkle the salt over the cucumbers and mix with your hands to coat. Set aside for 30 minutes.
2. While the cucumbers are soaking, whisk together the ingredients for the sauce.
3. Strain the cucumbers and put them back into the bowl. Pour the sauce over them. Mix well.
4. Add the carrots, scallions, and cilantro and stir. Serve.
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Photo: Lauren Sacerdote
