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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.
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 |
per 1 serving (140 g)
Amount % Daily Value |
Calories 50 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 610 mg 26 % |
Carbohydrate 11 g 4 % |
Fibre 2 g 7 % |
Sugars 7 g |
Net Carbs 9 g |
Protein 2 g |
Vitamin A 66 % |
Vitamin C 13 % |
Calcium 3 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Other Foods | 0 |