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.
Ingredients
Makes 4 servings
Preparation
Step 1
Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Step 2
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.
How would you rate Long Bean, Cucumber, and Tomato Salad?
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Reviews (8)
Back to TopThis dish was good but didn't knock my socks off -- however, I didn't have any dried shrimp, so it's possible their flavour would have made the salad sing. I had just finished roasting eggplant and pearl onions when this salad came together -- adding a handful of them, as well as shrimp sauteed in ginger, garlic and lime made this so good. The recipe is a great starting place.
Anonymous
vancouver, bc
4/9/2013
This is such a tasty dish! I added 1/2 tsp ginger and 1 tsp lemongrass puree and substituted Lemon for Lime and skipped the shrimp but it was still fabulous!!
goldnpurrls
Gibsons, BC
9/9/2012
Easy to make, refreshing, and pleasant- but not very interesting or very delicious. I wanted the dressing to be punchier and the salad overall to have more depth.
sissboombah
Richmond, CA
4/11/2012
This was a hit. I followed other's advice and blanched beans (4 min), but think next time I would leave them raw. Delicious!
Anonymous
Las Vegas, NV
1/8/2012
I as well blanched my green beans (for 6 minutes). I didn't have dried thai chilli so I used a fresh red chilli and I servicd it with Prawns. This will be going into my rotation as well.
EmilyCooks
Vancouver, BC
1/5/2012
This turned out really well and was easy to make. Will keep is in my rotation.
Anonymous
1/2/2012
This is a great salad! Wonderful flavors and textures. I did blanch the beans for a couple of minutes to soften them a bit and I'm glad I did. I made the coconut rice from the same section in the mag and they went together very well.
hfearn
Duluth, MN
12/29/2011
Flavors were fantastic (as were all in this article) but my boyfriend and I both felt that the beans could have used a quick blanch--I did buy Chinese long beans, and they just seemed a little tough. Otherwise, great!
Anonymous
California
12/29/2011
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