Serves 6
15 min
Vietnamese Cucumber Salad
Recipe GLPRa5cb2f19aabb02
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
Combine the minced ginger, minced garlic, sliced jalapeño, sugar, and salt in a small bowl.
Add the rice vinegar to the ginger mixture and stir until the sugar and salt are fully dissolved, creating a flavorful pickling liquid.
Slice the English cucumbers into thin rounds and place them in a large serving bowl.
Add the thinly sliced red onion to the cucumbers and toss gently to combine.
Pour the prepared vinegar dressing over the cucumbers and red onion, stirring gently to ensure all vegetables are evenly coated.
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.
