Vietnamese Cucumber Salad

1. 1

   Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.

2. 2

   If you the cucumber skin is tough, peel them. Cut them in half length-wise and remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers and place the bowl in the refrigerator to sit for 30 minutes to 1 hour.

3. 3

   Before serving, drain off the liquid, which you can reserve for future salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.