3-4 garlic cloves, peeled and grated.
1 unripe green mango, peeled, seeded and julienned in strips.
1 handful mangetout, or any green bean of your preference.
2 small carrots, julienned.
2 tomatoes, garden variety, in quarters.
2-3 spring onions, julienned.
2 large romaine lettuce leaves, julienned.
2 tablespoons cilantro leaves, coarsely chopped (optional).
2 tablespoons Thai basil leaves, coarsely chopped (optional).
For the sauce:
4 tablespoons tamari.
1 tablespoon brown sugar.
the juice of 2 limes.
Yes, it’s in the style of the som tam, because actually, som tam is green papaya salad with a dressing of fish sauce and dried shrimps, none of which is in the recipe. I wanted to do a vegan version, and also had no access to green papaya, so here’s what I put together. I like it. I also am still stuck in summer mode, and dreaming of a holiday in Thailand… oh well… I guess I’ll just make do with this beautiful bowl of freshness for now.
Prepare the sauce by combining the 3 ingredients and whisking well. Set aside.
To prepare the vegetables, I used a mandolin. If you don’t have one then just cutting them into thin strips with a good sharp knife is absolutely fine.
In a large bowl, combine all your veggies and the garlic, except the tomatoes. Using your hands, get right in there and mix away, using your fingers to bring up the veggies from the bottom to the top.
Pour the sauce all over the veggies and give it a good mix again. You want everything to absorb that sauce. Ideally keeping it sitting in the fridge for a few hours is going to allow all those flavours to really come together nicely.
When ready to serve, divide between bowls. Add the tomatoes and finish with some fresh cilantro and perhaps some chopped peanuts. In this case I added cashews.
Chopsticks are fun with this salad!
Note: Typically, there would be at least 2 large red chillies, chopped up and added to this. My family was eating this for lunch so I omitted the heat but do feel free to add it in there. I added some sweet chilli sauce to mine 😉