Name: Lao Green Cucumber Salad with Sticky Rice
Yield: Serves 4-6
Cuisine: Laos
Ingredients: 4 cloves garlic, peeled and roughly chopped; 4 tsp (2cm piece) fresh ginger, peeled and grated; 4 telegraph cucumbers; 2 tsp dried shrimps; ½ cup (80g) roasted unsalted peanuts; ½ cup fresh mint leaves, roughly chopped; 1 x 250 g punnet cherry tomatoes, halved; ½ iceberg lettuce head, shredded (optional); 200 g green beans (snake beans if available), roughly chopped; 1 cup fresh coriander leaves, roughly chopped; 3 limes, peeled and quartered; 2-3 tsp Thai fish sauce; 2 tbsp palm sugar, grated; 3-4 fresh red chillies, deseed if you want to lower the heat

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This is a truly wonderful recipe from Amy Melchior. Amy has been a huge part of the success of Ripe. As well as being a very talented chef she is a gifted full-time artist specialising in encaustic painting. Keep an eye out for her exhibitions.

“This recipe really is a party of flavours in your mouth,” says Amy.

Ingredients

Lao Green Cucumber Salad

4 telegraph cucumbers
4 cloves garlic, peeled and roughly chopped
4

Method

To prepare the salad

Peel the cucumber, cut in half lengthways and scrape out and discard the seeds with a teaspoon. Julienne (cut into long strips), then set aside in a bowl and refrigerate.

In a large mortar and pestle place the garlic, ginger, dried shrimp, chilli and palm sugar. Pound gently until you have a paste.

Add the fish sauce, li

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Ingredients

Lao Green Cucumber Salad

Method

To prepare the salad

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