By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 3
99 cal · 15 min
Som Tam Taengwaa (Laos Cucumber Salad)
Recipe GLPR81aff0a3ad373d
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Average rating: 3.8 (1)
A vibrant and refreshing Laotian cucumber salad featuring crisp vegetables tossed with a tangy lime and fish sauce dressing. This light, herbaceous dish combines fresh green beans, tomatoes, and cucumber with the bold flavors of garlic and red chillies, finished with a garnish of pistachios for a delightful crunch. Perfect as a side dish or light appetizer.
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Ingredients
1 large cucumber, halved lengthwise and sliced into half-moons
200g fresh green beans, trimmed and cut into 2-inch pieces
150g ripe tomatoes, cut into wedges
4 cloves garlic, minced
2-3 red chillies, sliced into thin rings
4½ teaspoons fish sauce (or vegan alternative such as soy sauce-free vegetable bouillon)
4½ teaspoons fresh lime juice
1 handful shelled pistachios, lightly crushed
Directions
Prepare the cucumber by halving it lengthwise and then slicing into thin half-moon shapes. Place in a large mixing bowl.
Trim the green beans and cut them into 2-inch pieces. Add to the bowl with the cucumber.
Cut the tomatoes into wedges and add them to the bowl.
Mince the garlic cloves finely. Slice the red chillies into thin rings, removing seeds if you prefer less heat.
In a small bowl, combine the fish sauce and fresh lime juice, stirring until well mixed.
Add the minced garlic and sliced chillies to the dressing and stir to combine.
Pour the dressing over the vegetables and toss gently but thoroughly until all ingredients are evenly coated.
Transfer the salad to a serving plate and garnish with the crushed pistachios just before serving.
Comments
Fish sauce is the hard stop here—you'll need to make a dedicated run to an Asian market because Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger don't stock it reliably in Charlotte. Cucumber, green beans, and tomatoes are cheap and available year-round at any major chain, and lime juice costs under $2. The stated 15 minutes is honest if you have a mortar and pestle and know how to use it; if you're pounding by hand without practice, add five minutes. The salad doesn't keep well overnight—it gets watery and loses its crisp edge—so it's a same-night dish for three people, which works fine for a light dinner or side. Pistachios are a pricey choice compared to the traditional peanuts, pushing the cost per serving closer to $3–4, but they're available everywhere. Budget the extra stop for fish sauce if you want authentic flavor; without it, the salad loses its backbone.
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