How to Make a Vietnamese Cucumber and Radish Salad
Vietnamese Cucumber and Radish Salad, also known as Gỏi Dưa, is a refreshing dish that perfectly complements many Vietnamese meals. Its crunchy texture and vibrant flavors make it a favorite in households and restaurants alike. Here’s how to make this easy and delicious salad.
Ingredients
To prepare a delightful Vietnamese Cucumber and Radish Salad, you will need the following ingredients:
- 1 large cucumber
- 1 cup of radishes (preferably Daikon radish)
- 1 carrot
- 1/4 cup of fresh cilantro
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of sesame oil (optional)
- Sliced chili (optional for heat)
Instructions
Step 1: Prepare the Vegetables
Start by washing the cucumber, radishes, and carrot thoroughly. Peel the carrot and cut it into thin julienne strips. For the cucumber, you can either slice it into thin rounds or julienne it, depending on your texture preference. For the radish, cut the Daikon radish into thin matchstick pieces.
Step 2: Combine the Vegetables
In a large mixing bowl, combine the sliced cucumber, radishes, and carrot. Gently toss the vegetables together to mix them evenly.
Step 3: Make the Dressing
In a small bowl, whisk together the rice vinegar, sugar, salt, and sesame oil (if using). Stir until the sugar is dissolved completely. Feel free to adjust the sugar and salt to taste, depending on how sweet or salty you prefer your dressing.
Step 4: Combine Dressing with Vegetables
Pour the dressing over the mixed vegetables in the large bowl. Toss well to ensure that all the vegetables are coated with the dressing. Add sliced chili for added heat if desired.
Step 5: Garnish and Serve
Finally, chop the fresh cilantro and sprinkle it over the salad for a burst of color and flavor. Allow the salad to marinate for about 10-15 minutes before serving to let the flavors meld beautifully.
Serving Suggestions
Vietnamese Cucumber and Radish Salad can be served as a refreshing side dish to grilled meats, spring rolls, or rice dishes. Its crispness and tangy flavor make it the perfect accompaniment to heavier meals, balancing out flavors and providing a crunchy texture.
Storage Tips
The salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly as they absorb the dressing, but they will still be delicious!
With its vibrant colors and delightful crunch, this Vietnamese Cucumber and Radish Salad is a wonderful addition to any dining experience. Enjoy making and sharing this simple yet flavorful dish!