Som Tam (spicy Carrot Salad) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Raw unsalted peanuts,
1/4 cup: Fresh lime juice,
2 tbsp: Nam pla, fish sauce
1 tsp: Light brown sugar,
1 large: Clove garlic, peeled
2: Bird or other fresh hot chiles, seeded and finely chopped
1 tsp: Dried shrimp powder, opt
2: Ripe plum tomatoes, seeded and chopped
4 cup: Grated carrots,
1 Head: leaf lettuce, washed dried & torn into approx 2" pieces
1/2 small: Head green cabbage, cut into thin wedges
Directions:
Heat a small heavy skillet over medium-high heat. Add peanuts and dry
roast, stirring constantly, until golden, 2 to 3 minutes. Remove from
the skillet, cool slightly and chop. Combine lime juice, nam pla and
brown sugar, stirring to dissolve sugar. Place the peanuts in a food
processor fitted with a metal blade. With the processor blade
spinning, add garlic, chiles and dried shrimp powder, if using. Add
the lime-juice mixture and process until smooth. Transfer the
dressing to a bowl; add tomatoes and a handful of the carrots. Use a
large flat spoon to press and mash the tomatoes and carrots into the
dressing. Gradually add the remaining carrots until the salad is
fully blended. (The salad can be prepared ahead to this point and
stored, covered, in the refrigerator for up to 1 day.) Line a platter
with lettuce, place cabbage wedges around the edge, mound the carrot
salad in the center and serve. 68 calories per serving: 2 g protein,
1 g fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr 95.
Source from luhu.jp
roast, stirring constantly, until golden, 2 to 3 minutes. Remove from
the skillet, cool slightly and chop. Combine lime juice, nam pla and
brown sugar, stirring to dissolve sugar. Place the peanuts in a food
processor fitted with a metal blade. With the processor blade
spinning, add garlic, chiles and dried shrimp powder, if using. Add
the lime-juice mixture and process until smooth. Transfer the
dressing to a bowl; add tomatoes and a handful of the carrots. Use a
large flat spoon to press and mash the tomatoes and carrots into the
dressing. Gradually add the remaining carrots until the salad is
fully blended. (The salad can be prepared ahead to this point and
stored, covered, in the refrigerator for up to 1 day.) Line a platter
with lettuce, place cabbage wedges around the edge, mound the carrot
salad in the center and serve. 68 calories per serving: 2 g protein,
1 g fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr 95.
Source from luhu.jp