Thai-Style Cucumber and Carrot Salad

19 Reviews
94% would make this recipe again

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.

Preparation : 15 min
50 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly


1 clove garlic, minced and mashed
1/2 dried chili peppers, minced 0.2 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

per 1 serving (140 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


610 mg

26 %


11 g

4 %


2 g

7 %


7 g

Net Carbs

9 g


2 g

Vitamin A

66 %

Vitamin C

13 %


3 %


5 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Other Foods 0

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Members' Reviews

19 Reviews (19 with rating only ) 94% would make this recipe again

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