Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Cucumber Salad

Cucumber Salad

Provided by: Chef Rick Moonen
Served at: Oceana

  • Type of Dish: Appetizers, Salads, Sides
  • Servings: 6
  • Cuisine: Asian
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1/2 small red onion, sliced thin
1 clove garlic, minced
1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline
2 medium carrots, peeled and cut into thin strips on a mandoline
1 head radicchio, finely shredded
1 tablespoon chopped mint


Whisk together the vinegar, lime juice, fish sauce, oil, and sugar until the sugar dissolves. Add the onion, garlic, cucumber, carrots, and radicchio, and toss together. Stir in the mint. (Published 1999)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.