Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Vietnamese Cucumber Salad
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 13%
CARBS 14G21% OF CAL
4G FIBER8G SUGAR3G OTHER
FAT 23G78% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous cucumber salad with jalapeño, mint, cilantro, and crushed peanuts in a lime-fish sauce vinaigrette. A refreshing Vietnamese accompaniment.
sidevietnamesesaladdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled
- 1 large jalapeño, seeds and veins removed if desired, thinly sliced
- 3 scallions, finely sliced
- 1 garlic clove, finely grated or pounded with a pinch of salt
- 1/2 cup coarsely chopped cilantro leaves
- 16 large mint leaves, coarsely chopped
- 1/2 cup toasted peanuts, coarsely chopped
- 1/4 cup neutral-tasting oil
- 4 to 5 tablespoons lime juice
- 4 teaspoons seasoned rice wine vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Pinch of salt
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 13%
CARBS 14G21% OF CAL
4G FIBER8G SUGAR3G OTHER
FAT 23G78% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 636mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 505mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 636MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.