Title: Som Tam (Spicy Carrot Salad)
Categories: Salads, Thai, Vegetables, Ew
Yield: 6 servings
1 T Raw unsalted peanuts
1/4 c Fresh lime juice
2 T Nam pla (fish sauce)
1 t Light brown sugar
1 lg Clove garlic, peeled
2 Bird or other fresh hot
-chiles, seeded and finely
-chopped
1 t 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, cut into
-thin wedges
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.
