Vietnamese Cucumber Salad with Citrus-Ginger Dressing
Discover this refreshing, low-carb Vietnamese cucumber salad with a zesty citrus-ginger dressing perfect for energizing snacks and light meals. Experience the power of fresh ingredients and healthy eating with this invigorating dish that's both easy to prepare and delicious.
Allergens
Fish sauce contains fish; replace with soy sauce for a vegetarian alternative.
Ingredients
- 4 large cucumbers
- 2 limes, zested and juiced
- 1 orange, zested and juiced
- 1 tablespoon fresh ginger, minced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon fish sauce (or soy sauce for a vegetarian alternative)
- Salt and pepper, to taste
Instructions
- Spiralize or thinly slice the cucumbers into long strips or rounds. In a small bowl, combine lime zest, lime juice, orange zest, orange juice, minced ginger, fish sauce (or soy sauce), olive oil, salt, and pepper to taste. Whisk together until well combined. Toss the cucumber strips or rounds with the citrus ginger dressing in a large mixing bowl. Gently fold in chopped mint and cilantro leaves, distributing them evenly throughout the salad. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Chef’s Insight
The combination of cool, crisp cucumber with the tangy dressing creates a balance between refreshing and satisfying, perfect for warming up on a summer day or as a light, healthy snack anytime.
Notes
Feel free to adjust the spice levels in the dressing according to your preferences.