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Thai
Som Tam-Style Crunch Salad (Peanut-Free)
Smashed-dressed crunchy vegetables in lime-chili-fish-sauce — the green-papaya energy, grocery-store produce.
100Calories
4gProtein
13gNet carbs
4.8gFiber
2.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1½ cucumbers (300 g), smashed and torn
300 g
2 carrots (200 g), shredded long
200 g
1½ cups (150 g) green beans, raw, cut and lightly smashed
150 g
2 cups (150 g) shredded cabbage
150 g
2 tomatoes (200 g), wedged
200 g
3 limes, juiced
45 g
4 tsp (20 g) fish sauce
20 g
1 Tbsp (12 g) allulose
12 g
2 cloves garlic, smashed to paste
6 g
1–2 Thai chilies, smashed
3 g
2½ Tbsp (20 g) cashews, toasted and crushed
20 g
Method
- Smash the garlic and chilies to a rough paste, then whisk with lime, fish sauce, and allulose.
- The som tam move: lightly bruise the green beans and cucumber with a pestle or the flat of a knife — cracked surfaces drink dressing.
- Toss all the vegetables with the dressing and let them sit 10 minutes.
- Toss again, pile high, and finish with crushed cashews.
Nutrition facts
Per serving.
Calories100
Total fat2.7 g
Total carbohydrate20.8 g
Dietary fiber4.8 g
Allulose3 g
Net carbs13 g
Protein4 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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