Lao Cucumber Salad Recipe (Thum Mak Thang)
Spicy Lao cucumber salad recipe made with crisp vegetables and a tangy chili lime dressing. Fresh, nutritious, and ready in under 20 minutes.
Equipment
- cutting board and knife
Ingredients
- 1 clove garlic, peeled
- 3 chilies, to taste
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 1/2 tablespoon fermented fish sauce
- 3 cherry tomatoes, halved
- 1 tablespoon fresh lime juice
- 10 oz or 2 cups cucumber, sliced
Instructions
- Crush chilies and mortar with a mortar and pestle.
- Mix in the dressing made of lime juice, fish sauce, fermented fish sauce, and palm sugar. Add ripe tomatoes plus lime skin to the mix, roughly crushing them.
- Toss in the cucumber and any optional vegetables of your choice.
- Gently mix all the ingredients one last time, ensuring the flavors are well combined and balanced. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- The best greens for Lao-style cucumber salads are Japanese, English cucumbers, or mini cucumbers.
- Cherry tomatoes or small, ripe Roma tomatoes are a great option.
Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 716mg | Potassium: 237mg | Fiber: 1g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 0.4mg
