This is the simplest kind of Vietnamese-style salad: crisp cucumber, cool mint, and a lime-and-fish-sauce dressing that reads tart first, savory second, barely sweet. Salting the cucumbers first draws out water so they stay crisp for hours and the dressing stays bright — it takes 15 minutes of hands-off time and is worth it.
Ingredients
Serves 4 as a side.
- 2 English cucumbers (about 1 lb / 450 g total), thinly sliced — 1/8 inch rounds or half-moons
- 1 tsp kosher salt, divided
- 1/2 cup fresh mint leaves, roughly torn or sliced
- 1/4 cup fresh cilantro leaves (optional)
- 1 small shallot or 1/4 red onion, very thinly sliced (optional)
Dressing
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp fish sauce (or 1/2 tsp kosher salt for a fish-free version)
- 1 tsp sugar
- 1 Thai chile, thinly sliced (optional)
Method
- Slice the cucumbers 1/8 inch thick. English (seedless) cucumbers are the pick — regular cucumbers work if you scoop out the seeds, since the seeds water out the salad.
- Salt first: toss the cucumber slices with 1/2 tsp kosher salt, rest 15 minutes in a colander, then rinse briefly and pat dry. The salad stays crisp for hours and the dressing stays bright.
- Whisk the lime juice, fish sauce (or salt), sugar, and chile until the sugar dissolves. Taste: it should be tart first, savory second, barely sweet.
- How the mint is cut: tear large leaves by hand or stack, roll, and slice into thin ribbons (chiffonade). Do not chop mint with a heavy hand — bruised mint turns dark and bitter. Add the mint at the last minute; it wilts and darkens in acid if it sits.
- Toss the cucumbers (and shallot, if using) with the dressing just before serving. Fold in the mint last. Taste and adjust lime or salt. Serve cold.
Tips and ingredient notes
- Shortcut: if you skip the salting, dress right before serving and eat within 30 minutes — the cucumbers release water into the dressing as they sit.
- Mint: add it last, just before the salad goes to the table.
- Fish-free version: replace the fish sauce with 1/2 tsp kosher salt.
Storage and food safety
Allergen note: contains fish (fish sauce) in the standard version. Refrigerate leftovers promptly and eat the same day. Do not leave at room temperature for more than 2 hours (USDA/FSIS perishable guidance).
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