Som Tam (Spicy Carrot Salad)

Recipe Ingredients

1 tablespoon	15ml	Raw unsalted peanuts
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Nam pla (fish sauce)
1 teaspoon	5ml	Light brown sugar
1		Garlic - peeled
2		Bird or other fresh hot chiles seeded and finely chopped
1 teaspoon	5ml	Dried shrimp powder (opt)
2		Ripe plum tomatoes - seeded and chopped
4 cups	440g / 15oz	Grated carrots
1		Leaf lettuce - washed dried, torn into approx. 2" pieces
1/2		Green cabbage - cut into thin wedges

Recipe Instructions

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.

Source:
Sofie Schmidt Burrowes Murray

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