Cucumber Carrot Salad

Cucumber Carrot Salad
Cucumber Carrot Salad
Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Asian Thai Salad Leafy Green Vegetable Side No-Cook Quick & Easy Southeast Asian Cucumber Hot Pepper Carrot Summer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • Carbohydrate 8 g(3%)
  • Fat 0 g(0%)
  • Fiber 1 g(3%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(0%)
  • Sodium 363 mg(15%)
  • Calories 31

Preparation In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved. Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid. Serve salad in lettuce "cups."

Preparation In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved. Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid. Serve salad in lettuce "cups."

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