Cucumber Salad

Name: Cucumber Salad (Yam Taeng Kwa)
Yield: 3 to 4 Servings
Cuisine: Thai
Ingredients: (nam pla); fish sauce; bibb; lettuce leaves; salted shrimp; dried shrimp; lime juice; sugar; onion; cucumber; dried red chilli flakes; roasted peanuts; boston

Yam Taeng Kwa

Preparation info

3 to 4
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

The Thai cucumber is a fat little vegetable measuring between 3" and 4" in length and bursting with seeds. When adapting this recipe, I have made allowances for our longer cucumbers.

Ingredients

2 cups	cucumber, peeled, seeded and chopped
1

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Line a bowl with paper towels. Place the chopped cucumbers in the bowl and gently squeeze out the moisture. Remove the towels and mix the cucumbers with onion, dried shrimp and sugar. Sprinkle with lime juice and fish sauce. Toss gently. Line a platter with lettuce leaves and mound the cucumber mixture in the center. Sprinkle with peanuts and chilli flakes. Chill and serve.