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• 1.25 lbs cucumber
• 1/3 red bell pepper
• 1/2 cup sliced green beans, 1.5“ pieces
• 1.25 cups bean sprouts
• 1/2 cup loosely packed cilantro
• 1/4 cup shredded fresh basil leaves
• 1/4 cup chopped scallion greens
• 1/3 cup unsalted roasted peanuts, chopped

Dressing

• 1/3 cup freshly squeezed lime or lemon juice
• 1.5 tbsps palm sugar or brown sugar
• 1 large garlic clove, crushed
• 1 mild or hot red chili, finely shredded.
• 1 tbsp unsalted roasted peanuts, finely chopped.

• serve with lettuce leaves

1. Peel, deseed, and matchstick the cucumbers.
2. Bell pepper: matchstick
3. Parboil green beans in lightly salted boiling water for 2 minutes; shock in ice.
4. Blanch bean sprouts for 20 seconds; shock in ice
5. Add all ingredients together
6. Mix dressing ingredients

Vegetarian Table of Thailand, Jackie Passmore