Thai Cucumber Carrot Salad
This Thai Cucumber Carrot Salad is a North American version of the famous Thai salad known as Som Tai. It's a side dish that packs a punch!
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Servings: 6 people
Ingredients
- 1 garlic clove, minced traditionally mashed to a paste
- 2 tablespoon fresh lime juice (about 1 lime)
- 1½ tablespoon fish sauce
- 1 tablespoon sugar
- 1 Thai bird chile*, sliced and seeded (or jalapeno or serrano chile)
- 1 long English cucumber, quartered lengthwise and thinly sliced
- 1 carrot, coarsely shredded
OPTIONAL
- soft-leaf lettuce for serving
Instructions
- In a bowl stir together garlic, lime juice, fish sauce sugar and chile until sugar is dissolved.
- Add cucumber and carrot to garlic mixture. Toss well.
- Serve as part of a Thai meal or make individual portions serving some in soft-lettuce cups.
Notes
Thai bird chiles are small and hot. They can be keep in the freezer and used frozen. Cutting larger pieces makes them easy to remove if you want less heat. Substitute jalapeno or serrano chiles if you can't find them or are worried they will be too hot.