Thai-Style Cucumber and Carrot Salad

Thai-Style Cucumber and Carrot Salad

The «som tam» salad, from northeastern Thailand, is traditionally made with unripe papaya that is pounded slightly to soften the fibres, then tossed with lime juice, dried shrimp, and chiles. I have replaced the papaya with cucumbers and carrots, and left out the dried shrimp, but the taste of this dish is still fresh and a bit exotic.

4 servings
Preparation 15 min

45 calories per serving 


1 clove garlic, minced and mashed    
1/2 dried chili peppers, minced   0.4 g
2 tbsp fish sauce (nam pla)   30 mL
2 tbsp lime juice, freshly squeezed   1 lime
1 tbsp sugar   12 g
1 cucumbers, medium size   260 g
2 carrots   200 g
2/3 Boston lettuce, or curly leaf   130 g


  1. Mince and mash the garlic into a paste, then add it to a bowl. Mince the chili pepper, then add it to the bowl. Pour in the fish sauce, lime juice, and sugar. Stir until the sugar is dissolved.
  2. Thinly slice the cucumber(s) crosswise, shred the carrot(s), then add them to the bowl. Toss well and serve by distributing the mixture into lettuce leaf "cups".
  3. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)


% DV*

* DV = Daily Value




0.2 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


610 mg

26 %


11 g

4 %


2 g

7 %


7 g


2 g

Vitamin A

70 %

Vitamin C

15 %


4 %


4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Cholesterol, Fat, Saturated Fat, Trans Fat
Source of :
Magnesium, Manganese, Potassium, Vitamin B6, Vitamin C
Good source of :
Excellent source of :
Vitamin A, Vitamin K

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Side dishes | Diabetes-friendly | Halal | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Vegetarian | No Cook | Thaï

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