Thai carrot salad

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• Jo

  09 August 2008

  Jo commented on this recipe

  Just made tihs for my lunch - really lovely.

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• lorilens

  18 September 2008

  lorilens commented on this recipe

  Had lefterovers the next day and the flavour was even stronger. Delicious!

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• joliecooks

  26 February 2009

  joliecooks commented on this recipe

  Just made this. I'm not a big fan of mint, so I used corriander instead and it is delicious!!! Can't wait for the flavours to infuse and have it for lunch tomorrow. Thanks for the recipe.

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• Steph

  27 February 2009

  Steph rated and commented on this recipe

  

  This was really tasty - soooo healthy and low in fat, but bursting with flavour. I added a cooked shredded chicken breast so as to satisfy my husband!!

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• Oom

  06 March 2009

  Oom rated and commented on this recipe

  

  So good to see my home town-recipe in Goodfood. Thank you for selecting this recipe! This is so called Som Tam Carrot. It's my family's favourite healthy recipe. In Thailand we cook by mortar that make the taste stronger. But we don't put mint for this recipe. Mint goes well with another recipe that is pork salad "Larb". Try to put some fresh garlic and dried shrimp in this salad. That will be close to the original. If dried shrimp is rare ingredient for you, try to put boiled shrimp instead. It's tasty as well.

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• Fru

  07 April 2009

  Fru rated and commented on this recipe

  

  Superb! This really reminds me of my travels in Thailand but there its made with green papaya Ive had my eye out for a recipe for this som tam for ages and came across this without realising what it was.....plonked loads of coriander in instead of mint as I dont like it and it was delicious.....highly recommended

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• taszyn

  08 May 2009

  taszyn commented on this recipe

  I do this with vegetarian thai paste, its better for you and it makes this dish suitable for vegetarians

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• sw77

  06 June 2009

  sw77 rated and commented on this recipe

  

  Really lovely and fresh .... used corriander instead of mint and regular egg noodles. I stirred baby leaf spinach and cooked prawns into the warm noodles to make it more substantial.

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• sls

  29 June 2009

  sls commented on this recipe

  A wonderful meal - very flavourful, fresh, and healthy. I incorporated the suggestions for the the vegetarian thai paste, corriander instead of mint, and prawn with baby leaf spinach. Quick, easy and delicious!

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• sls

  29 June 2009

  sls rated this recipe

  

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• Dan Thunder

  24 September 2009

  Dan Thunder rated and commented on this recipe

  

  Really delicious and simple to make. I didn't use the fish sauce or the peanuts in mine though. I did however add chopped coriander as well as use honey in the dressing instead of palm sugar. Also, you only need one bundle of noodles for a decent sized lunch, and I'm 6' 2"! It's really nice as a side dish along a piece of griddled tuna.

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• Luci

  06 February 2010

  Luci rated this recipe

  

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• nobu

  18 May 2010

  nobu rated this recipe

  

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• Lozzers

  08 June 2010

  Lozzers rated and commented on this recipe

  

  Lovely recipe, keeps well to the next day, I stirred through toasted sesame seeds instead of the peanuts and used chilli flakes Will definitely make this one again

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• emisena

  20 June 2010

  emisena rated this recipe

  

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• Lauren2go

  17 November 2010

  Lauren2go rated and commented on this recipe

  

  Great for a light lunch, i did use the mint and thought it worked really well. Definitely will be making this again, yum!

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• proudmama

  24 November 2010

  proudmama rated and commented on this recipe

  

  Not for me. Spent the whole time picking the mint out :-(

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• BizzyLizzy

  28 December 2010

  BizzyLizzy commented on this recipe

  I used bought shredded carrot and cabage for coleslaw (bit of a cheat). Otherwise I didn't know how to shred the carrot as finely as in the picture. Was beaut. Used roasted macadamias and almonds as has no peanuts. Had it for Christmas day lunch (in Australia) with turkey, cold ham and other salads. Was the nicest salad of the lot. I'd be interested in how to make a more "authentic" thai salad as well.

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• absfabs2020

  01 January 2011

  absfabs2020 rated and commented on this recipe

  

  Absolutely delicious. Used spring onion instead of a shallot.

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• willow81

  11 April 2011

  willow81 rated and commented on this recipe

  

  Initially when I tasted the dressing I didn't like it, but when you mix it with the carrots it actually works really well. As others have said, I think coriander gives a much better taste than mint. Next time I would also add a little sweet chilli sauce to sweeten it up. I used thicker rice noodles which worked well.

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Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp palm sugar or soft brown sugar
• 2 shallots , finely sliced
• 2 red chillies , finely shredded
• 3 large carrots , finely shredded or grated
• 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
• a small bunch mint , chopped
• a handful peanuts , toasted and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp palm sugar or soft brown sugar
• 2 shallots , finely sliced
• 2 red chillies , finely shredded
• 3 large carrots , finely shredded or grated
• 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
• a small bunch mint , chopped
• a handful peanuts , toasted and chopped

Per serving

192 kcalories, protein 6.2g, carbohydrate 35.4g, fat 3.8 g, saturated fat 0.6g, fibre 3.4g, salt 3.01 g

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