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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