Vietnamese Cucumber Salad

This Vietnamese cucumber salad bursts with flavor, thanks to the nuoc cham dressing, which is sweet and salty, tangy and spicy. It's a refreshing and easy summertime salad!

This vibrant Vietnamese cucumber salad hits all the taste buds since it's sweet and spicy, salty and tangy. Plus, the texture is all there due to the crispy, smooth cucumbers, which are topped with crunchy, crushed peanuts.

It's a simple and refreshing cucumber salad that uses nuoc cham as a dressing, a popular Vietnamese sauce that's typically made with fish sauce, lime juice, vinegar, garlic, sweetener and chilies. We use Swerve erythritol sweetener to keep the carbs low and make it refined sugar-free, but you can use any sweetener you like including stevia, honey or regular sugar.

To make, simply slice cucumber into thin slices, make the nuoc cham dressing and combine it all together. We highly recommend letting the salad sit in the fridge for at least 30 minutes before serving so the cucumbers can absorb the yummy flavor of the dressing.

This salad can be served with just about anything including other Asian dishes, grilled meats or any prepared protein you like.

WHAT IS NUOC CHAM?

Nuoc cham is a popular Vietnamese sauce that's typically made with fish sauce, lime juice, vinegar, garlic, sugar and chilies. It's a salty, sweet and tangy sauce that's frequently used in Vietnamese cooking and can be paired with almost anything including meats, noodles, spring rolls, salads and more.

INGREDIENTS

Just a few notes on key ingredients.

• English cucumbers: We prefer English cucumbers since they have edible skin, tiny seeds and are nice and crunchy
• Lime juice: Lime juice is the acid in the salad that gives it some tang. Lemon juice could be used in a pinch.
• Fish sauce: Fish sauce is a must in Nuoc Cham!
• Garlic: If you love garlic, you can use two cloves instead of one.
• Chilis: You can use red, serrano, fresno, or another type of chili. Thai chilis are another option, but be aware they're quite spicy (if you don't mind, go for it!). For less heat, remove the seeds. For more heat, keep the seeds in.
• Sweetener: We use Swerve powdered sweetener in this as an alternative to sugar. But, you could use another sweetener of choice like stevia, honey or even real sugar (although that will change the nutrition). Just be sure to check a sweetener conversion chart.
• Peanuts: Crunchy, crushed peanuts are a highlight of this salad. If you don't have peanuts, you could also use crushed almonds.
• Cilantro (optional): We love the fresh flavor that cilanto adds, but it's optional. If you don't like cilantro, you could replace with fresh basil and/or mint.

How to Make

STEP 1: Slice cucumber as indicated. In a small bowl, combine 3 tablespoons of hot water with erythritol sweetener. Stir until sweetener has dissolved.

STEP 2: Add fish sauce, lime juice, rice vinegar, minced garlic and chopped chili to the bowl of sweetener. Stir until well combined.

STEP 3: In a large bowl, combine the sliced cucumbers with the dressing. Toss well. Cover and place salad in fridge for at least 30 minutes to let marinate.

STEP 4: Crush peanuts by placing in a sealable plastic bag and smashing with a rolling pin or other object. Optional: Chop cilantro or other fresh herbs. When salad done marinating, toss cucumbers with dressing again and top with chopped peanuts and cilantro (if using). Serve immediately.

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