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Ingredients15 m servings 347
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.
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- 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 57.9 22.5 8 625 Full nutrition
ReviewsRead all reviews 2
I love papaya salad. But being in small-town Ohio, I had to improvise on some of the ingredients. I used Chayote squash instead of the long beans and crushed red pepper flakes instead of Thai ch...