Cucumber Salad with Chicken Gizzards: A Fresh Khmer Salad

Overhead view of Cambodian cucumber salad with sliced chicken gizzards, cucumber, carrot, herbs, and peanuts in a serving bowl. — A fresh Khmer cucumber salad with chicken gizzards, ready to serve.

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This Cambodian cucumber salad with chicken gizzards is the kind of dish that wakes up your appetite. Boiled gizzards are sliced thin and tossed with cool cucumber, sweet carrot, fresh herbs, and tender bean thread noodles. A tangy vinaigrette brings everything together, and roasted peanuts add a final crunch on top.

It is a traditional Khmer salad often served as an appetizer (mahope sar) or alongside steamed rice. The mix of textures—soft noodles, crisp vegetables, and chewy gizzards—makes it feel light but satisfying. If you are new to cooking with gizzards, this recipe is a gentle and flavorful place to start.

What You Need

The ingredients for this salad are simple and easy to find in most Asian grocery stores or the international aisle of a supermarket. Chicken gizzards are the star, but they share the bowl with plenty of fresh vegetables and herbs.

For the noodles, look for small packages of bean thread noodles, also called glass noodles or cellophane noodles. They soften quickly in hot water and give the salad a light, slippery texture. Fresh mint, sweet basil, and cilantro bring the salad its bright, herbaceous aroma. Roasted peanuts go on top right before serving so they stay crunchy.

Equipment

Small pot: To boil the chicken gizzards until they are tender.
Chef’s knife: To slice the cooked gizzards thin and chop the green onions and fresh herbs.
Cutting board: A stable surface for slicing gizzards and preparing the vegetables.
Vegetable peeler: To peel the cucumbers and carrots before cutting them.
Grater or julienne peeler: To shred the carrots and cut the cucumbers into thin sticks.
Measuring cups: To measure the water and white vinegar for boiling and the dressing.
Measuring spoons: To measure the sugar, salt, and fish sauce.
Small bowl: To mix the vinaigrette.
Large mixing bowl: To toss the noodles, vegetables, herbs, and gizzards together.
Colander or strainer: To drain the cooked gizzards and the soaked noodles.
Kitchen scissors: To cut the soaked bean thread noodles into shorter lengths.
Serving spoon or tongs: To toss the salad and serve it.

How to Make Cucumber Salad with Chicken Gizzards

Step 1: Boil and Slice the Chicken Gizzards

Place 1 lb (450 g) of cleaned chicken gizzards and 6 cups of water in a small pot. Bring the water to a boil and cook until the gizzards are tender. Take care not to overcook them, or they can become tough. Drain the gizzards in a colander and let them cool slightly. Once cool enough to handle, slice them thinly and set them aside.

For safe handling of poultry giblets, the USDA Food Safety and Inspection Service recommends cooking them to a safe minimum internal temperature of 165°F (74°C).

Step 2: Make the Vinaigrette

In a small bowl, combine 1/3 cup white vinegar, 3 tablespoons sugar, 1 teaspoon salt, and 1 tablespoon fish sauce. Stir well until the sugar and salt dissolve. Add 2 chopped green onions and stir again. Set the dressing aside while you prepare the rest of the salad.

Step 3: Soak and Cut the Bean Thread Noodles

Place 1 small package (about 1.7 oz or 50 g) of bean thread noodles in a bowl and cover them with hot water. Let them soak for 5 minutes, or until they are soft and pliable. Drain the noodles well. Use kitchen scissors to cut them into roughly 1-inch lengths so they are easier to toss and eat.

Step 4: Prepare the Vegetables and Herbs

Peel 3 fresh cucumbers, remove the seeds, and cut them into thin julienne strips. Peel and shred 3 carrots. Chop 1 cup of fresh herbs, using a mix of mint, sweet basil leaves, and cilantro.

Step 5: Toss the Salad

In a large mixing bowl, combine the cut bean thread noodles, julienned cucumber, shredded carrot, chopped herbs, and sliced gizzards. Pour the prepared vinaigrette over the salad. Toss everything together until the dressing is evenly distributed.

Step 6: Top with Peanuts and Serve

Transfer the salad to a serving bowl or individual plates. Scatter 1/2 cup of unsalted roasted peanuts or honey roasted peanuts over the top just before serving. The peanuts add a final layer of crunch and richness.

Cooking Tips

Do not overcook the gizzards. They should be tender but still have a slight bite. Overcooking makes them rubbery.
Soak the noodles just until soft. Five minutes in hot water is usually enough for thin bean thread noodles. If they soak too long, they can turn mushy.
Dress the salad right before serving. The vegetables stay crispest when the vinaigrette is added at the last moment.
Adjust the dressing to your taste. The supplied recipe balances sour, sweet, and salty. You can taste the vinaigrette before tossing and add a little more sugar or fish sauce if you prefer.

How to Serve

This salad works well as a light appetizer or a side dish with steamed jasmine rice. It also pairs nicely with grilled meats or fried fish. For another fresh Khmer salad with a similar tangy dressing, try our Khmer Hot Beef Salad. If you enjoy noodle-based salads, our Cambodian Bean Thread Noodle Salad is another refreshing option.

Cucumber is a key ingredient here, and it adds a cool, crisp contrast to the savory gizzards. For a simple side that highlights cucumber, see our Tomato and Cucumber Salad.

Frequently Asked Questions

What do chicken gizzards taste like?

Chicken gizzards have a mild, slightly mineral flavor similar to dark poultry meat. Their texture is firm and chewy when cooked. Slicing them thin and tossing them with a bright vinaigrette helps balance their richness.

Can I make this salad ahead of time?

You can boil and slice the gizzards, soak the noodles, and prepare the dressing a day in advance. Keep each component in a separate covered container in the refrigerator. Toss everything together just before serving so the vegetables stay crisp.

Is this salad gluten-free?

The base ingredients—chicken gizzards, cucumber, carrot, herbs, and peanuts—are naturally gluten-free. Bean thread noodles are usually made from mung bean starch and are gluten-free, but check the package label. Fish sauce can sometimes contain gluten, so choose a brand that is labeled gluten-free if you need a strict gluten-free diet.

Final Thoughts

This cucumber salad with chicken gizzards is a good reminder that a simple mix of fresh ingredients can feel complete. The cool crunch of cucumber, the tenderness of the gizzards, and the tangy dressing come together without much effort. Serve it as a starter or a side, and let the peanuts add the last bit of texture right before everyone digs in.