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Vietnamese Cucumber Salad Recipe

A cucumber salad is served at almost all our local or Chinese lunches and dinners. I am not too sure whether it is like an appetizer or part of the courses as they are sometimes served first and sometimes as the second or third course. Anyway, as the weather is hot, it is a very refreshing dish.

It's vinegar based sauce makes the salad very appetizing too. Before I give the recipe, here's a little tip on handling cucumber. When we make cucumber salads, the handling of the main ingredient - cucumber is of course very important. Once the cucumbers are peeled, they should be put immediately into cold water so that it can become crisp. Alternatively, you may want o slice or dice them first before putting them into the cold water.

They should not be soaked in salt water. If it is really desired to season them with salt, a little may be added to the water in which they are made crisp, but it will also be necessary to add ice to make the water as cold as possible.

Here's the recipe:

Ingredients: 1 cucumber, cut into long slices; 2" 3 clove of garlic, chopped; 1 red chili cut finely diced 1 tomato sliced

Ingredients for Salad Dressing:

1/4 teaspoon of pepper; 3 tablespoons of vinegar; 3 tablespoons of lime juice; 2 tablespoons of sugar syrup; 1 tablespoon of fish sauce


Peel the cucumber and then cut into thin slices and cover with cracked ice for one hour. Wash and then drain. Now chop garlic and dice chili. Cut tomato into slices for garnishment. Arrange cucumber & tomato and serve with vinegar dressing. Add the desired amount of dressing and you may adjust the taste by varying the sugar syrup and fish sauce.


Vivian Zhuo is an expert in cooking and she loves making salad most. To get more recipes, go to

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