Vietnamese cucumber salad from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 226) by Samin Nosrat

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Accompaniments: Vietnamese chicken soup (Pho gà); Glazed five-spice chicken

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Notes about this recipe

  • sosayi on July 12, 2023

    Crunchy, bright and fresh. Used mint and basil. Served with grilled lemongrass pork, rice noodles and soy roasted carrots. Would make again!

  • ezwriternc on December 05, 2022

    Nice refreshing salad. I definitely shaved my slices too thin. Next time i will slice them by hand.

  • Ro_ on June 18, 2021

    I love cucumber salads, and this was a great one. I accidentally bought parsley instead of coriander, so just used that, and it was fine! Loved the sour acidity of this salad, and the richness of the peanuts. Will make again.

  • KarinaFrancis on April 11, 2021

    Like previous reviewers, I thoroughly enjoyed this simple, fresh and crunchy salad.

  • sosayi on February 15, 2020

    Delicious cucumber salad. I upped the fish sauce slightly and only had dried mint, not fresh. Otherwise followed the directions exactly. Would make again.

  • Beebopalulu on December 08, 2019

    Good cucumber salad, but not extraordinary

  • clcorbi on February 17, 2019

    Excellent cucumber salad. I omitted the cilantro because I didn't have any, and thought it was fine with just the mint. The toasted peanuts really take this over the top.

  • Rutikazooty on January 14, 2018

    Delicious salad.

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