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Long Bean, Cucumber, and Tomato Salad


Thai salads are full of crisp vegetables and fruits mixed with intense condiments. "It's not about just tossing the ingredients together," says Ricker. "It's about working them into the dressing," which can also be used to dress green-papaya and cabbage slaws.
Made by the chef of Pok Pok!
4 Servings

Step by step:


2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 tablespoon palm sugar or granulated sugar
1 tablespoon dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
6 cherry tomatoes, halved
2 tablespoons crushed roasted, unsalted peanuts
ingredient info
Many Thai ingredients and tools can be found at your local Asian market or from
special equipment
A mortar and pestle deep enough so you can pound aromatics, then mix the salad in it, too.



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