Som Tam (spicy Carrot Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Seafood | Thai | Ew, Salads, Thai, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | T | Raw unsalted peanuts |
| 1/4 | c | Fresh lime juice |
| 2 | T | Nam pla, fish sauce |
| 1 | t | Light brown sugar |
| 1 | Clove garlic, peeled | |
| 2 | Bird or other fresh hot | |
| chiles seeded and finely | ||
| chopped | ||
| 1 | t | Dried shrimp powder, opt |
| 2 | Ripe plum tomatoes, seeded | |
| and chopped | ||
| 4 | c | Grated carrots |
| 1 | Head leaf lettuce, washed | |
| dried & torn into approx | ||
| 2" pieces | ||
| 1/2 | Head green cabbage, cut into | |
| thin wedges |
INSTRUCTIONS
Heat a small heavy skillet over medium-high heat. Add peanuts and dry roast, stirring constantly, until golden, 2 to 3 minutes. Remove from the skillet, cool slightly and chop. Combine lime juice, nam pla and brown sugar, stirring to dissolve sugar. Place the peanuts in a food processor fitted with a metal blade. With the processor blade spinning, add garlic, chiles and dried shrimp powder, if using. Add the lime-juice mixture and process until smooth. Transfer the dressing to a bowl; add tomatoes and a handful of the carrots. Use a large flat spoon to press and mash the tomatoes and carrots into the dressing. Gradually add the remaining carrots until the salad is fully blended. (The salad can be prepared ahead to this point and stored, covered, in the refrigerator for up to 1 day.) Line a platter with lettuce, place cabbage wedges around the edge, mound the carrot salad in the center and serve. 68 calories per serving: 2 g protein, 1 g fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From Eating Well Magazine, Apr '95. Posted to MM-Recipes Digest V3 #273 Date: Sat, 5 Oct 1996 20:16:47 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 180.9mg
Potassium: 421.5mg
Carbohydrates: 11.2g
Fiber: 4g
Sugar: 4.5g
Protein: 2.5g