Long Bean, Cucumber, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
Directions:
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.)
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.
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