Thai Salad Recipe
Loosely inspired by the classic Thai salad (Som Tum), this dish is a vibrant combination of cherry tomatoes, shredded carrots, cucumber and fresh herbs. Roasted peanuts provide an element of crunch while a sweet-sour dressing brings it altogether.
Servings: 4 servings
Calories: 105kcal
Equipment
- Large Mixing Bowl
- Wooden Spoon
Ingredients
- 1 pint cherry tomatoes (halved)
- 2 Persian cucumbers (peeled if skin is bitter and sliced thin)
- 2 medium carrots (shredded)
- ½ cup chopped fresh cilantro
- ¼ cup roasted peanuts
- 2 limes (juiced)
- 1 tablespoon fish sauce
- ½ teaspoon coconut palm sugar
- 1 Thai chili (sliced thin)
- ¼ teaspoon fine sea salt
Instructions
- Combine the cherry tomatoes, cucumbers, carrots, cilantro, and peanuts together in a large mixing bowl. Stir gently - just enough to mix them together.
- In a separate bowl, whisk the lime juice, fish sauce, palm sugar, chili, and salt together. Pour over the vegetables and toss to combine. Allow the salad to sit for about 5 minutes, then serve.
- Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
Nutrition
Calories: 105kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 575mg | Potassium: 528mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5864IU | Vitamin C: 42mg | Calcium: 51mg | Iron: 1mg
