| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Thai |
Salads, Thai, Vegetables, Ew |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Raw unsalted peanuts |
| 1/4 |
c |
Fresh lime juice |
| 2 |
tb |
Nam pla (fish sauce) |
| 1 |
ts |
Light brown sugar |
| 1 |
lg |
Clove garlic, peeled |
| 2 |
|
Bird or other fresh hot chiles, seeded and finely chopped |
| 1 |
ts |
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 |
sm |
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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