Spicy Thai Cucumber Salad (Som Tam Taeng)

I was inspired to prepare this dish after my trip to Phuket. There are various ways and recipe to this. I simplified it and did not include the crabs and shrimp/fish paste.

Love the combination of sweet, sour, salty and spicy…And Cucumber just makes this dish refreshing…

Adjust the spiciness accordingly. I love mine spicy….

1 cucumber
50g cherry tomatoes, cut half (u can add more if you like)
2 limes, juiced
3 cloves of garlic
3 chilli padi, remove seeds
1 tbsp fish sauce(adjust accordingly)
2 tablespoons of brown sugar
cilantro, chopped
1 carrot, julienned (optional, I just happen to have leftover in the fridge. So I just add it in)


1. Peel the cucumbers and cut them into slim but bite size strip. Don’t bother with perfect stripes and the salad contains different lengths and thickness. Important to not cut it too slim to lose that bite.

2. Put salt, brown sugar, garlic, chili and pound them for about 2 minutes. When you see it turn into somewhat wet and paste. Its done

3. Add tomatoes pound for a while. To sort of soften and gently breakdown the skin.

4. Add fish sauce, 4 tablespoons of lime juice and the cucumbers. Mix all the ingredients lightly pounding them so that the flavors release. I added julienned carrots as I have leftover in the fridge but thats optional

5. Try and season to taste.


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