Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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. Submitted By TERRI WOLTMON On
03-19-95

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