Thai-Style Cucumber and Carrot Salad

2 Reviews
100% 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.

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Ingredients

??? dried chili peppers, minced ???
??? fish sauce (nam pla) ???
??? lime juice, freshly squeezed ???
??? sugar ???
??? cucumbers, medium size ???
??? carrots ???
??? Boston lettuce, or curly leaf ???

Method

  1. Mince the chili pepper, then add it to a 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.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

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

12 %

Calcium

3 %

Iron

5 %
More info

Claims

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

DIABETES Exchange

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

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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