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Ingredients15 m servings 347 cals
Original recipe yields 4 servings
- Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl.
- Stir the Thai chilies, palm sugar, fish sauce, and lime juice together in a small bowl; pour over the cucumber mixture. Toss to combine. Adjust seasoning to your taste. Sprinkle chopped peanuts over the mixture to serve.
- Editor's Note:
- Look for packets of tiny dried shrimp in Asian markets or online. Store leftover shrimp tightly wrapped in the refrigerator or freezer.
Per Serving: 347 calories; 4.5 g fat; 57.9 g carbohydrates; 22.5 g protein; 8 mg cholesterol; 625 mg sodium. Full nutrition
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