Cucumber Salad Ingredients:

  • 2 English cucumbers, halved (and seeded, if you prefer)
  • 2 green onions, thinly sliced
  • half of a small red onion, peeled and thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint (optional)
  • 1/2 cup chopped peanuts
  • optional toppings: toasted sesame seeds, crushed red chili flakes

Dressing Ingredients:

  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil (or olive oil)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 small clove garlic, minced or pressed
  • 12 tablespoons sweetener (such as maple syrup, honey or brown sugar), to taste


  1. To make the dressing, whisk the lime juice, oil, rice vinegar, fish sauce, garlic, and your desired amount of sweetener together in a small bowl until combined.  (Or add all ingredients to a mason jar, cover and shake vigorously until combined.)
  2. Combine the cucumbers, green onions, red onion, cilantro, mint and peanuts in a large bowl.  Drizzle evenly with the dressing, then toss until combined.
  3. Serve immediately, garnished with your desired toppings.  Or cover and refrigerate for up to one day, then serve the salad chilled.


Recipe adapted from Food and Wine.