Som Tam - Fruit of the Angels

Name: Som Tam - Fruit of the Angels
Yield: 2 servings
Cuisine: British
Ingredients: Salad:; 1 cup green papaya, peeled, seeds removed and shredded; 1 cup napa cabbage, shredded; 1 cup lettuce leaves, shredded; 5 radish, sliced; 2 tomatoes, deseeded and sliced; 1 small carrot shredded; 1-2 Thai chillies, sliced; 1/4 cucumber, deseeded and shredded; 2 tbsps pickled mooli, chopped; 1 tbsp pickled ginger, shredded; small handful mint leaves, chopped; small handful coriander leaves, chopped; 3 jackfruit pods, finely sliced (optional); Dressing:; 3 cloves garlic; 2-3 green chillies, seeds removed; 1 tbsp palm sugar; 1 tbsps fish sauce (or vegan fish sauce/soya sauce); 1 lime, juiced; 2 tbsps red peanuts, unsalted; lime wedges to serve

Laura @FeelBetter

Milton Keynes, England

A Thai salad is hard to beat on a cold day as it's spicy and warm yet beautifully fragrant and packed full of essential vitamins and minerals much needed at this time of year, yet very low in calories.

There are many different salads; yam, tam, lap and phla but there doesn't seem to be any hard and fast rules as regards the ingredients ... well I don't think so ... it's more about putting a little love into how the salad is made; creating crunchy textures and adding sweet, sour, salty, bitter and unami flavours.

Christopher Columbus once referred to papaya as the fruit of the angels. Papaya is not a vege but when unripe, green papaya is sour and perfect for a salad. It has antioxidants, is diuretic in nature and rich in fibre with minimum calories (39 per 100g) and helps to burn fat.

Napa (Chinese) cabbage isn't just for stir fries. It is often overlooked on the supermarket shelf but hidden in those creamy leaves are lots of vitamins and minerals and it contains only 16 calories per 100g.

I've added to these tomato, radish, carrot, cucumber, chilies, pickled mooli and pickled ginger, mint and coriander leaves, lime juice and some crushed peanuts.

To keep it vegan, add some some jackfruit which, when unripe is often used as a meat replacement due to its fibrous texture. For non-vegan, add some shredded chicken.

Typically a pungent dressing is added made from pounded garlic, chillies, palm sugar, fish sauce (or fishless sauce), lime juice, peanuts

#ChristmasGift

I've added to these tomato, radish, carrot, cucumber, chilies, pickled mooli and pickled ginger, mint and coriander leaves, lime juice and some crushed peanuts.

To keep it vegan, add some some jackfruit which, when unripe is often used as a meat replacement due to its fibrous texture. For non-vegan, add some shredded chicken.

Typically a pungent dressing is added made from pounded garlic, chillies, palm sugar, fish sauce (or fishless sauce), lime juice, peanuts

#ChristmasGift

Laura @FeelBetter

Milton Keynes, England

I've added to these tomato, radish, carrot, cucumber, chilies, pickled mooli and pickled ginger, mint and coriander leaves, lime juice and some crushed peanuts.

To keep it vegan, add some some jackfruit which, when unripe is often used as a meat replacement due to its fibrous texture. For non-vegan, add some shredded chicken.

Typically a pungent dressing is added made from pounded garlic, chillies, palm sugar, fish sauce (or fishless sauce), lime juice, peanuts

#ChristmasGift

I've added to these tomato, radish, carrot, cucumber, chilies, pickled mooli and pickled ginger, mint and coriander leaves, lime juice and some crushed peanuts.

To keep it vegan, add some some jackfruit which, when unripe is often used as a meat replacement due to its fibrous texture. For non-vegan, add some shredded chicken.

Typically a pungent dressing is added made from pounded garlic, chillies, palm sugar, fish sauce (or fishless sauce), lime juice, peanuts

Saved

Ingredients

No cooking

2 servings

Salad:
1 cupgreen papaya, peeled, seeds removed and shredded
1 cupnapa cabbage, shredded
1 cuplettuce leaves, shredded
5radish, sliced
2tomatoes, deseeded and sliced
1small carrot shredded
1-2Thai chillies, sliced
1/4cucumber, deseeded and shredded
2 tbspspickled mooli, chopped
1 tbsppickled ginger, shredded
small handful mint leaves, chopped
small handful coriander leaves, chopped
3jackfruit pods, finely sliced (optional)
Dressing:
3 clovesgarlic
2-3green chillies, seeds removed
1 tbsppalm sugar
1 tbspsfish sauce (or vegan fish sauce/soya sauce)
1lime, juiced
2 tbspsred peanuts, unsalted
lime wedges to serve

Saved

Steps

No cooking

1

Peel, chop and shred the salad ingredients. Combine being careful not to bruise the herbs.
2

Prepare the dressing: pound the garlic, chillies and sugar in a pestle and mortar. Add fish sauce and lime juice and mix. Add the peanuts and lightly crush.
3

Gently stir in the dressing and serve with lime wedges.