By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Vietnamese Cucumber Salad

Serves 6

33 cal · 15 min

Vietnamese Cucumber Salad

Recipe GLPRa5cb2f19aabb02

4.5(1)
Vietnamese
Salad
15 min
33 cal
Servings: 6
No-Cook
SNAP eligible

A refreshing Vietnamese cucumber salad with a bright, tangy vinegar dressing infused with ginger, garlic, and fresh jalapeño. Crisp sliced cucumbers and red onions are marinated in this aromatic pickling liquid, creating a light and flavorful side dish that's perfect for warm weather or as a complement to Asian-inspired meals.

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Ingredients

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 jalapeño pepper, seeded and thinly sliced

1/8 teaspoon sugar

1/2 teaspoon salt

1 cup rice vinegar

2 long English cucumbers, thinly sliced (about 6 cups)

1 cup thinly sliced red onion

Directions

  1. Combine the minced ginger, minced garlic, sliced jalapeño, sugar, and salt in a small bowl.

  2. Add the rice vinegar to the ginger mixture and stir until the sugar and salt are fully dissolved, creating a flavorful pickling liquid.

  3. Slice the English cucumbers into thin rounds and place them in a large serving bowl.

  4. Add the thinly sliced red onion to the cucumbers and toss gently to combine.

  5. Pour the prepared vinegar dressing over the cucumbers and red onion, stirring gently to ensure all vegetables are evenly coated.

  6. Let the salad rest at room temperature for at least 15–20 minutes to allow the flavors to meld and the vegetables to soften slightly, or refrigerate until ready to serve.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a standard stock item at Harris Teeter, Food Lion, Kroger, or Walmart—no special stop required. At roughly $0.50 per serving for cucumbers, onion, vinegar, and aromatics, this is genuinely cheap and scales easily. The 15-minute estimate is honest: mincing ginger and garlic, slicing cucumber and onion, mixing dressing, and letting it sit to absorb flavor takes right around that time. This is a side dish that does not compete for stovetop space, reheats fine the next day, and fits naturally into a North Carolina summer table with local cucumbers and heat-seeking appeal, though it's not a seasonal anchor like collards or sweet potatoes.

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