Som tam (spicy carrot salad)

Yield: 6 Servings

Ingredients:

1 tb Raw unsalted peanuts
1/4 c Fresh lime juice
2 tb Nam pla (fish sauce)
1 ts Light brown sugar
1 lg Clove garlic peeled
2 Bird or other fresh hot -chiles seeded and finely -chopped
1 ts Dried shrimp powder (opt)
2 Ripe plum tomatoes seeded -and chopped
4 c Grated carrots
1 Head leaf lettuce washed -dried & torn into approx -2" pieces
1/2 sm Head green cabbage

Instructions:

cut into -thin wedges 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. 68 calories per serving: 2 g protein 1 g fat 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From Eating Well Magazine Apr '95.