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.
Recipe by The Sophisticated Caveman on August 25, 2021
Prep time: PT15M
Total time: PT20M
Rating
5 stars (1 reviews)
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)
- 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)
Steps
- 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.
