Vietnamese cucumber salad is a bright, refreshing summer side that’s ideal for barbecues or any meal. Ready in about 10 minutes, it combines crisp cucumbers, fresh herbs, crunchy peanuts, and a tangy dressing for a light, flavorful dish.
Crisp cucumbers are a summer staple, and this Vietnamese-style cucumber salad (Gỏi Dưa Leo) showcases them perfectly. The simple combination of herbs, onion, and a balanced dressing makes it an easy, crowd-pleasing side.
This salad pairs especially well with grilled foods, but it also works as a refreshing accompaniment to many main dishes. Unlike heavier salads, it stays light while delivering bright flavors and satisfying crunch.
The salad relies on fresh herbs—typically cilantro and mint—which give it a clear, aromatic profile. If you grow herbs or buy them in season, this recipe is a great way to use an abundance of cucumbers and herbs.
The dressing combines vinegar, fish sauce, lime juice, sugar, garlic, and sesame oil to achieve a pleasant balance of sour, salty, sweet, and umami. A finishing sprinkle of roasted peanuts adds rich nuttiness and extra texture.
Ingredient Highlights
- Cucumbers: Choose seedless varieties such as English, Persian, or Lebanese cucumbers. If the skin is thick, peel part or all of it. Slice thinly for the best texture.
- Herbs: Fresh herbs are essential—use a mix of cilantro and mint. Thai basil is a delicious alternative if available.
- Shallots: Shallots are traditional and add a mild sweetness. You can substitute red onion or scallions if preferred.
- Vinegar & Lime: Unseasoned rice vinegar combined with fresh lime juice gives a bright, clean acidity.
- Fish Sauce: Fish sauce provides authentic Southeast Asian umami. Use a vegan fish sauce substitute if you need a plant-based version.
- Peanuts: Unsalted roasted peanuts add crunch and nutty flavor. Coarsely chop them before adding.
How to Make Vietnamese Cucumber Salad
Prepare the cucumbers: Partially peel if desired and slice them thinly. Place the slices in a large bowl.
Combine the salad ingredients: Add chopped cilantro, mint, thinly sliced shallot (or red onion/scallion), and sliced green chili to the cucumbers.
Make the dressing: Whisk together fish sauce, sugar, minced garlic, rice vinegar, fresh lime juice, and sesame oil until the sugar dissolves.
Toss and serve: Pour the dressing over the cucumber mixture, add coarsely chopped roasted peanuts, and toss to combine. Taste and adjust seasoning. Serve immediately for the best crunch.
What to Serve with Vietnamese Cucumber Salad
This light salad complements many dishes. It pairs especially well with grilled proteins and hearty mains from various cuisines—its bright acidity and fresh herbs help balance richer flavors.
Love this recipe? Share your experience in the comments below and tag the creator on social media if you post your version. Try it at your next gathering for an easy, refreshing side that’s quick to prepare.
Quick Vietnamese Cucumber Salad
Ingredients
- 1 1/4 lb Persian, Lebanese or English cucumbers, thinly sliced
- 2-3 shallots, finely sliced. See note below
- 1 green chili, finely sliced
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp sesame oil
- 1/3 cup roasted peanut, coarsely chopped
Instructions
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If desired, partially peel the cucumber skin. Slice the cucumbers thinly. In a large bowl, mix the sliced cucumbers with cilantro, mint, red onion (or shallots or green onion), and sliced chili.
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In a separate bowl, blend fish sauce, sugar, garlic, vinegar, lime juice and sesame oil, whisking until the sugar dissolves.
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Pour the dressing over the cucumber mixture. Add chopped peanuts and toss everything together. Taste and add salt if needed. Enjoy your refreshing Vietnamese cucumber salad immediately!