Thai-Style Cucumber and Carrot Salad

Name: Thai-Style Cucumber and Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 clove garlic; 1/2 dried chili peppers; 2 tbsp fish sauce (nam pla); 2 tbsp lime; 1 tbsp sugar; 1 cucumbers, medium size; 2 carrots; 2/3 Boston lettuce

18 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

Best Price for 4 servings :
$2.50 See where
13% Savings

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

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.