Yam Taeng (Spicy Cucumber Salad)


This recipe is based on the same flavors as 'Som Tam' (green papaya salad). Packed with flavor; use this salad as a side dish and serve with Thai glutinous rice.

Prep Time:
15 mins
Total Time:
15 mins
4 servings


  • 3 cucumbers - peeled, seeded, and grated

  • 3 tablespoons crushed dried shrimp

  • pound long beans, sliced thin and mashed

  • 5 cherry tomatoes, halved

  • 5 Thai chilies, sliced thin

  • 1 tablespoon palm sugar

  • 2 tablespoons fish sauce

  • juice of 1 lime, or more to taste

  • 3 tablespoons roasted peanuts, chopped


  1. Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl.

  2. 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.

Nutrition Facts (per serving)

347 Calories
5g Fat
58g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 347
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 8mg 3%
Sodium 625mg 27%
Total Carbohydrate 58g 21%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 23g
Vitamin C 28mg 138%
Calcium 141mg 11%
Iron 7mg 41%
Potassium 1253mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.