Thai-Style Cucumber and Carrot Salad

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

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Ingredients

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

Method

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.
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".
Serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount % Daily Value
Calories 50
Fat 0 g 0 %
Saturated 0 g + Trans 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 %

Amount

% Daily Value

Calories

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

610 mg