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Vietnamese Style Cucumber Pickle

Vietnamese Style Cucumber Pickle Recipe

A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.
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Prep Time 15 mins
Cook Time 0 mins
Course Side Dish
Cuisine Vietnamese
Servings 2 cups
Calories 53.4 kcal

Ingredients
  

  • 2 large cucumbers, peeled, seeded and cut into large dice
  • 3 green onions, chopped small
  • 3/4 cup of vietnamese-style fish sauce (Nuoc Mam)
  • 3 limes, juice of
  • 1 tablespoon of fresh minced cilantro
  • 1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)

Instructions
 

  • Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.

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Nutrition

Serving: 166gCalories: 53.4kcalCarbohydrates: 11gProtein: 4.1gFat: 0.2gSaturated Fat: 0.1gSodium: 4245.1mgFiber: 1.2gSugar: 5.3g
Keyword < 15 Mins, Asian, Easy, Thai, Vegetable, Vietnamese
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