Contrary to popular belief, my diet is not made up solely of fried chicken and banana pudding (but wouldn’t that be great!?!?). Nope. Actually, I love about anything when it comes to food. As my Dad would say, I’ll east just about anything that doesn’t eat me first. But I especially enjoy Asian food. Vietnamese is actually one of my favorites. And that’s where the inspiration for today’s recipe comes from.
The owners of my favorite Vietnamese place retired and closed their restaurant recently, and I’m already missing my pho and vermicelli bowls. This cucumber salad is inspired by those delicious vermicelli bowls that I devoured so often.
Fresh cucumbers combine with matchstick carrots and thinly sliced red onion and are covered in a dressing of soy sauce, garlic, rice wine vinegar, and black pepper. The whole thing is garnished with chopped peanuts. It’s all the great flavors of the classic dish in a low carb, easy to prepare side dish. I’ve actually had this for lunch for two days now!
- 2 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 2 cups matchstick carrots
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 1/2 teaspoon black pepper
- 1/4 cup chopped roasted peanuts
In a large bowl, combine the cucumbers, onion, and carrots.
In a small bowl, whisk together the garlic, soy sauce, vinegar, water, and black pepper.
Pour the dressing over the cucumber mixture and toss to coat. Garnish with peanuts when serving.
This recipe is best made fresh and served very soon thereafter. Unlike many other cucumber salads, this one doesn't benefit from some time in the fridge.
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Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
What if we added some of those oriental noodles just before serving? I always love any extra crunch in my salads.
This is so pretty! We love salads such as this. I plan on making this in a few days. Thank you!
Hope you’ll enjoy!!
i don’t eat very much asian food, but this looks delicious! what would i serve this with?
I think this would pair well with just about anything, but think it’s especially good with grilled meats.
I love the look of this – what if I made is ahead of time and left out the water in the dressing; would that offset the water that comes out of the cucumber?
You are welcome to try that, I’ve just not done it that way. Let me know how it turns out.
Hey Stacey this recipe looks like a keeper. Can’t wait to try it. I looked over the recipe for number of servings three times. Did I miss it? I am keeping to a 1500 calorie diabetic diet so I need to put this in a nutrition calculator and it requires that. Thanks again.
I would imagine you could serve anywhere from 4 to 6 on this one depending on the serving size.
I’ve decided I like zucchini in place of cucumbers because they are less watery and the seeds are less pronounced. I’ve been doing this for the last year. I also like the suggestion of adding noodles to make a crispy salad. Thanks
Great suggestion! I’ll have to try that sometimes.
I don’t see the amount of soy sauce in the recipe, can you please tell me how much to use would love to make this, thanks!
It’s 3 tablespoons. Can you see the other quantities in the recipe at the end of the post? Let me know if you need anything else. 🙂