Include in Print View:

Som Tam (Spicy Carrot Salad

Som Tam (Spicy Carrot Salad recipe image
This Thai salad features Raw unsalted peanuts, Fresh lime juice, Nam pla (fish sauce, Light brown sugar, Clove garlic. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 230.5
Dietary: Gluten-free
Description
This Thai salad features Raw unsalted peanuts, Fresh lime juice, Nam pla (fish sauce, Light brown sugar, Clove garlic. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Raw unsalted peanuts
  • 1/4 cup Fresh lime juice
  • 2 tablespoon Nam pla (fish sauce)
  • 1 teaspoon Light brown sugar
  • 1 lg Clove garlic, peeled
  • 2 Bird Or other fresh hot
Directions
  1. 1
    chiles, seeded and finely -chopped 1 ts Dried shrimp powder (opt) 2 Ripe plum tomatoes, seeded -and chopped 4 c Grated carrots 1 Head leaf lettuce, washed -dried & torn into approx -2" pieces 1/2 sm Head green cabbage,
  2. 2
    cut into -thin wedges
  3. 3
    Heat a small heavy skillet over medium-high
  4. 4
    heat .
  5. 5
    Add peanuts and dry roast, stirring constantly, until golden, 2 to 3 minutes.
  6. 6
    Remove from the skillet, cool slightly and chop.
  7. 7
    Combine lime juice, nam pla and brown sugar, stirring to dissolve sugar.
  8. 8
    Place the peanuts in a food processor fitted with a metal blade.
  9. 9
    With the processor blade spinning, add garlic, chiles and dried shrimp powder, if using.
  10. 10
    Add the lime-juice mixture and process until smooth.
  11. 11
    Transfer the dressing to a bowl; add tomatoes and a handful of the carrots.
  12. 12
    Use a large flat spoon to press and mash the tomatoes and carrots into the dressing.
  13. 13
    Gradually add the remaining carrots until the salad is fully blended.
  14. 14
    (The salad can be prepared ahead to this point and stored, covered, in the refrigerator for up to 1 day.)
  15. 15
    Line a platter with lettuce,
  16. 16
    place cabbage wedges around the edge, mound the carrot salad in the center and
  17. 17
    serve .
  18. 18
    ories 1

Nutrition Facts

Servings 6

Amount Per Serving
Calories 230.5kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 3.8g19%
Cholesterol 21.5mg8%
Sodium 526.3mg22%
Total Carbohydrate 18.1g7%
Dietary Fiber 4.9g20%
Sugars 2.8g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, brown, carrot, carrots, clove, fish, fresh, garlic, hot, juice, light, lime, middle-eastern, nam, other, peanuts, peeled, pla, raw, roasting
Read it online: https://www.chefs-mate.com/recipe/som-tam-spicy-carrot-salad/