Discover the vibrant and refreshing flavors of Tam Taeng Cucumber Salad, a Thai-inspired dish that's as easy to make as it is to devour! This no-cook recipe combines crisp cucumber slices and juicy cherry tomatoes with a tangy, umami-packed dressing made from fresh lime juice, fish sauce, and palm sugar. A hint of heat from Thai bird's eye chili and the crunch of roasted peanuts elevate this salad to a perfect balance of textures and flavors, while fresh cilantro adds a fragrant finish. Ready in just 15 minutes, this salad is perfect as a light appetizer or a zesty side dish to complement your favorite Thai main course.
Wash the cucumbers and slice them into thin, bite-sized rounds. Place them in a large mixing bowl.
Halve the cherry tomatoes and add them to the cucumbers in the bowl.
Using a mortar and pestle, combine the garlic cloves and Thai bird's eye chili. Pound them until they are roughly crushed and aromatic.
Add the palm sugar to the mortar and pound it with the garlic and chili until it dissolves into a paste.
Stir in the fish sauce and fresh lime juice to the paste to create the flavored dressing.
Pour the dressing over the cucumber and cherry tomatoes in the mixing bowl. Toss everything together thoroughly to coat the vegetables evenly.
Add the roasted peanuts to the salad and give it another gentle toss.
Garnish the salad with fresh cilantro leaves just before serving.
Serve chilled or at room temperature as a refreshing side dish or appetizer.
Serving size | 780 grams (780.0g) |
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Amount per serving | % Daily Value* |
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Calories | 294 |
Total Fat 10.90g | 14% |
Saturated Fat 1.80g | 9% |
Polyunsaturated Fat 2.90g | |
Cholesterol 0mg | 0% |
Sodium 1295mg | 56% |
Total Carbohydrate 46.20g | 17% |
Dietary Fiber 7.70g | 28% |
Total Sugars 27.70g | |
Protein 11.90g | 24% |
Vitamin D 0IU | 0% |
Calcium 152mg | 12% |
Iron 4mg | 19% |
Potassium 1680mg | 36% |
Source of Calories