Yam Taeng (Spicy Cucumber Salad)

3 cucumbers - peeled, seeded, and grated

3 tablespoons crushed dried shrimp

⅔ pound long beans, sliced thin and mashed

5 cherry tomatoes, halved

5 Thai chilies, sliced thin

1 tablespoon palm sugar

2 tablespoons fish sauce

juice of 1 lime, or more to taste

3 tablespoons roasted peanuts, chopped

Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl.

Stir the Thai chilies, palm sugar, fish sauce, and lime juice together in a small bowl; pour over the cucumber mixture. Toss to combine. Adjust seasoning to your taste. Sprinkle chopped peanuts over the mixture to serve.