Som tam taengwaa (laos cucumber salad)

Explore the refreshing flavors of Laos cucumber salad - a harmonious blend of tangy, sweet, and spicy, making it a perfect addition to any meal.

Ingredients:

• 1 Large cucumber
• 200g Green Beans
• 150g Tomatoes
• 4 Cloves of Garlic
• 2-3 Red Chillies
• 4-5 teaspoons Fish Sauce (or vegan/vegetarian alternative)
• 4-5 teaspoons Fresh Lime Juice
• 1 handful Pistachios (to garnish)

Instructions:

1. Finely dice the garlic and chilli. Crush them into a paste using a mortar and pestle or by mincing them with a knife and a pinch of coarse sea salt on your cutting board.
2. Trim the ends of the green beans and cut them into 2-inch pieces. Add them to the mortar and pound them together with the garlic and chilli until slightly mashed. (You can alternatively smash them with the back of a knife if you don't have a mortar and pestle).
3. Add the coarsely chopped tomatoes, fish sauce, lime juice, and palm sugar. Mix thoroughly with a spoon, slightly breaking down the tomatoes.
4. Cut the cucumber into thin matchstick-like pieces (a julienne peeler works best, but a julienne attachment on a mandolin or manual chopping will also do). Keep the watery seeds part of the cucumber aside, then add the cucumber strips to the mortar if it's large enough. Otherwise, combine them with the other ingredients in a separate bowl.
5. Combine all the components thoroughly and let them sit for a while to blend flavors. The mixture will develop more flavor as the fish sauce extracts juices from the tomatoes and cucumbers.
6. Give it a final mix and serve with a generous sprinkle of chopped pistachios (traditionally peanuts are used, but pistachios work well too) on top.

Summary:

• Calories: 298 kcal
• Fat: 9 g
• Protein: 14 g
• Carbs: 52 g
• Potassium: 1892 mg
• Magnesium: 202 mg