Thailand / Appetizers

Carrot som tam

Name: Carrot som tam
Prep time: 20 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 300 g carrots, shredded; 100 g tomatoes, quartered; 1 garlic clove, crushed; 2 tbsp lime juice; 1 tbsp fish sauce; 2 tsp palm sugar; 20 g roasted peanuts

Carrot som tam in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook0 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Dissolve palm sugar in lime juice and fish sauce, adding a teaspoon of warm water if needed.
Lightly crush garlic in a large mortar, then add tomatoes and press gently to release juice.
Add carrots and dressing; toss and gently bruise until evenly coated.
Scatter peanuts over the salad and serve immediately.

A little kitchen note

Untested editorial adaptation. Carrot replaces green papaya in this adaptation.

Allergen notes

Fish, peanuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 76 kcal
Protein: 2.5 g
Carbs: 12.1 g
Fat: 2.7 g
Fibre: 2.9 g
Total sugar: 6.8 g
Sodium: 347 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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