Vietnamese Cucumber Salad

Vietnamese Cucumber Salad


  • 2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled
  • 1 large jalapeno, 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


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