Yam Taeng (Spicy Cucumber Salad)


  • 3cucumbers – peeled, seeded, and grated
  • 3 tablespoons crushed dried shrimp
  • ⅔ pound long beans, sliced thin and mashed
  • 5cherry tomatoes, halved
  • 5Thai chilies, sliced thin
  • 1 tablespoon palm sugar
  • 2 tablespoons fish sauce
  • juice of 1 lime, or more to taste
  • 3 tablespoons roasted peanuts, chopped
  • Directions

  • Step 1

    Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl.


  • Step 2

    Stir the Thai chilies, palm sugar, fish sauce, and lime juice together in a small bowl; pour over the cucumber mixture. Toss to combine. Adjust seasoning to your taste. Sprinkle chopped peanuts over the mixture to serve.

  • Editor's Note:

    Look for packets of tiny dried shrimp in Asian markets or online. Store leftover shrimp tightly wrapped in the refrigerator or freezer.

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