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!
Recipe Card
Garlic Soy Cucumber Salad
Ingredients
- 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
Instructions
- 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.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Stephanie
I knew I would love this from the list of ingredients! I prepped the veggies and dressing individually so I could have this salad at work. About 30 minutes before lunch I mixed them together and that worked wonderfully. The peanuts are like icing on the cake. Definitely a keeper!
Awesome! So glad you loved how this turned out!
Janet Ruppel
What is the nutrition numbers of the Garlic Soy recipe.
Hi Janet! I don’t typically include nutritional info. Here’s why? https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/
Lena Parker
I can’t wait to try this recipe
Hope you’ll enjoy it!
NeeNee
I make pasta salads each week for our food pantry volunteers. I use interesting salads and add cooked pasta. Can’t wait to try this one. I will use less water in the dressing, and add some sesame oil. I cut the cucumbers into quarters and chop thicker pieces. For those with peanut allergies I substitute sunflower seeds. You can buy them in the big box store inexpensively.
NeeNee
It was great! I meant sunflower kernels, not seeds.
That’s a great idea! Thanks for sharing!
GA
Can you recommend an alternative seed or nut that would go well with the Asian flavor for those of us who love but are allergic to peanuts?
Cashews should work perfectly!
tiff
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. 🙂
Hanny
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.
Debra Myer
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.
Charlotte Chesnut
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.
Irene Chavez
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.
Lisa Langston
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!!
Shery
What if we added some of those oriental noodles just before serving? I always love any extra crunch in my salads.