Bok Sendiek

This spicy Cambodian long green bean salad is perfect as a main or side dish.


  • 2 dried Thai chiles, soaked for 2 minutes in warm water, drained
  • 3 small garlic cloves, crushed
  • 1/4 lime, cut into 3 wedges
  • 1 tablespoon sugar
  • 1 tablespoon dried tiny shrimp
  • 9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
  • 2 cucumbers, coarsely chopped into 1 inch pieces
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 6 cherry tomatoes, halved
  • 2 tablespoons crushed roasted, unsalted peanuts


  • Place chiles, garlic, lime, sugar, and shrimp in a food processor and pulverize until finely chopped.)
  • Place beans and tomatoes in a resealable plastic bag. 
  • Roll a rolling pin over bag to bruise vegetables.
  • Transfer to a bowl and add the cucumber, fish sauce, lime juice, and chile dressing. 
  • Let marinate for 10 minutes. 
  • Stir in peanuts.
  • Serve.

#sidedish #salad

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