VIETNAMESE CUCUMBER SALAD RECIPES

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VIETNAMESE CUCUMBER SALAD WITH CILANTRO AND ROASTED ...



Vietnamese Cucumber Salad with Cilantro and Roasted ... image

This fresh and spicy summer salad topped with crunchy roasted peanuts is perfect for your next vegan barbecue or as a side dish to your favorite Asian stir-fry.

Provided by Nadine Horn and Jörg Mayer

Cook Time 15 minutes

Yield 4 servings

Nutrition Facts : Calories calories

VIETNAMESE CUCUMBER AND PEANUT SALAD RECIPE -N?M DUA CHU?T ...



Vietnamese Cucumber and Peanut Salad Recipe -N?m Dua Chu?t ... image

Provided by Anita L Hummel

Categories     Cucumber and Peanut Salad

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 10

1 kilo or 2.20 pounds of fresh cucumbers
300 grams or .66 pounds of bean sprouts
50 grams or 1.76 ounces fresh mint
50 grams or 1.76 ounces of fresh Vietnamese Kinh Gioi or Lemon Mint
150 grams or 5.25 ounces peanuts (cut up into small pieces)
1/2 cup white sugar
1 Tablespoon salt
6 cloves fresh garlic (you can add more if you like a more garlic taste)
1 fresh red chili
1/4 cup apple cider vinegar

Steps:

  • Peel and thinly slice the cucumbers, and then after they are cut up, add 1 tablespoon salt and 1/2 cup of sugar with 1/4 cup apple cider vinegar. Mix well together.
  • Then add the fresh bean sprouts into the cucumber mixture; mix them well.
  • Put the bean sprouts and cucumber mixture into the refrigerator to chill for about 30 mins.
  • Cut up the peanuts, fresh mint herbs, and fresh red chili.
  • Once the cucumber mixture is fully chilled, add the peanuts, fresh mint, and fresh basil to the cucumber mixture. Mix all together.
  • The salad is now ready to be eaten. It is best served immediately after it has been prepared.
  • Feel free to omit the fresh basil if you cannot find it. The fresh mint is always nice as it gives it a very nice and fresh taste.

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