Vietnamese Cucumber Salad with Mint and Peanuts
A bright, crunchy salad where a vinegar reduction adds deep complexity
Why This Recipe Works
Reducing the vinegar before making the dressing concentrates its tang without making the salad watery. Chilling the cucumbers on paper towels ensures they stay exceptionally crisp even after they are tossed.
Instructions
Spread the cucumber slices in a single layer on a paper towel-lined baking sheet and refrigerate while preparing the dressing. This brief chill draws out surface moisture so the vegetables remain crunchy.
Simmer the vinegar in a small saucepan over medium-low heat until reduced to 2 tablespoons, about 4 to 6 minutes. Transfer the liquid to a large bowl and let it cool completely to room temperature, which should take about 10 minutes.
Whisk the chiles, lime juice, fish sauce, oil, sugar, and salt into the cooled vinegar reduction until the sugar has fully dissolved.
Gently toss the chilled cucumbers, mint, and basil with the dressing just before serving. Let the salad rest for at least 5 minutes to allow the flavors to meld, then toss once more, sprinkle with peanuts, and serve immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
