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Quick Vietnamese Cucumber and Roasted Peanut Salad

Crisp cucumbers in rice vinegar with scallion, sesame, thai chile, garlic, and cilantro
Prep Time 10 mins
Course Side Dish
Cuisine Vietnamese
Servings 4 servings


  • 4-6 mini cucumbers or 2 regular
  • 1 tbsp roasted, salted peanuts chopped
  • 1 tsp sesame seeds
  • 2 scallions sliced
  • 1 thai red chile sliced
  • 1 clove garlic minced
  • 3-4 tbsp rice vinegar
  • 1 tbsp fresh mint chopped
  • 1 tbsp fresh cilantro chopped


  • Slice the cucumbers into 1/2 inch slices. Sprinkle with vinegar and some salt.
  • If your sesame seeds aren't toasted, toast them briefly in a frying pan over medium. Do not burn. If your peanuts aren't roasted add those as well.
  • Top with the rest of the toppings and serve.
Keyword Side Dish, Vegetable