South Asian Cucumber and Zucchini Salad

A cool and refreshing dish
with a nice texture.
Printable recipe


  • 3 persian cucumbers
  • 1 large zucchini
  • 1 large carrot
  • 3 perilla mint leaves (Beef-steak Plant, Shiso in Japanese)
  • 3 spearmint leaves

Ingredients for the dressing:

  • 2 tablespoons fish sauce (nuoc mam)
  • 2 tablespoons granular sugar
  • 2 tablespoons rice vinegar
  • a dash of black pepper
  • 1 clove garlic, minced
  1. Cut all the vegetables into skinny strips. The total weight of the vegetables is about 4/5 lb. (almost 1 lb. or 400 g). Finely chop the mint leaves.
  2. Mix all the ingredients for the dressing in a bowl. Pour the dressing over the vegetables and mix together.