Thai Style dishes are hugely flavorful, packed with a simple blend of fresh and aromatic ingredients…but it isn’t rocket science! A good recipe, with a little bit of experimenting should get you started…like I did! 😉
This recipe is inspired from the traditional ‘Som Tam’, however this one comprises of a varied blend of veggies and the ‘coconut dressing’ helps to make it a quite filling salad. Both the salad veggies and the dressing can be pre-prepped, making it a great option for snack/lunch boxes, on-the-go!
This is one of the favorite salads at my home, and I definitely recommend to give it a try for sure!
HERE’S WHAT WE’LL NEED:
1 ½ cup shredded/julienned/finely sliced- Raw Papaya
½ cup shredded/julienned/finely sliced- Red Cabbage (or even the green one would work, it might give a stronger taste)
½ cup shredded/julienned/finely sliced- Carrots
2 tbsp- spring onion whites and greens
2 tbsp- finely chopped coriander leaves
1 tbsp- finely chopped mint leaves (optional)
7-8 pcs/ ¼ cup- halved cherry tomatoes
¼ cup- roasted salted peanuts
Salt & pepper- to taste
FOR THE FLAVORFUL DRESSING-
1 ½ tbsp – Oil
3 red/green chillies + 4 cloves garlic+ ½ inch ginger piece- freshly crushed in a mortar pestle
¾ cup- coconut milk
¼ cup- water
*1 tbsp- peanut butter
1 ½ tbsp- maple syrup (use brown sugar, white sugar or honey instead)
¾ tsp or to taste- Salt
1 tbsp- lemon juice
1) The quantity of each vegetable is as per your choice- you may use equal quantities of raw papaya, cabbage and carrots or leave out cabbage/carrots.
2) If you’re allergic to peanuts, use any other nut butter instead, else leave out the butter. Instead mix in ½ tsp of corn flour with the coconut milk for the thickness.
3) Pre-prep the veggies and the dressing before and use immediately at the time of serving!
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#VegetarianThai Recipe #ThaiSalad #SomTam
Light and Love,