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Thai Cucumber and Tomato Salad

20 Minutes

4 servings, Dairy Free, Egg Free & Gluten Free

Thai Cucumber and Tomato Salad


1 chili (Thai or green chili)

3 small garlic cloves, crushed

¼ lime, cut into 3 wedges

1 tbsp sugar

¼ cup green beans, fresh or frozen

1 English cucumber, coarsely chopped into 1' pieces

2 tbsp fish sauce

2 tbsp fresh lime juice

6 cherry tomatoes, halved

2 tbsp crushed roasted, unsalted peanuts


  1.  Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes (Alternatively, process in a mini-processor until finely chopped.)

  2.  Add 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 chili dressing.)

  3.  Let marinate for 10 minutes. Stir in peanuts.

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