VEGAN SOM TUM
VEGAN SOM TUM
Vegan Som Tum
Serve: 1
Ingredients:
50 gram Shredded Swede
50 gram Shredded Carrot
40 gram Tomato – chunkily cut
30 gram Cooked sweetcorn
20 gram Unsalted roasted peanuts
1 Small Birds eye chilli (red) – finely chopped
1 clove Garlic – finely chopped
1 tablespoon Lemon juice
1 teaspoon Agave syrup
1/2 teaspoon Vegan fish sauce or light soy sauce
1/4 teaspoon Marmite
1/4 teaspoon Yeast flakes (optional)
Method
-Put the shredded swede, carrot, sweetcorn and tomato in a medium mixing bowl.
-Mix the lemon juice, agave syrup, chilli, fish/soy sauce, marmite and garlic in a small bowl. Whisk until the marmite is dissolved. This is your salad dressing.
-Pour the dressing into the vegetable bowl.
-Add the peanuts, yeast flakes and fold all the ingredients together.
-Serve immediately as a super fresh side dish.
Tip:
– This is an adapted Som-Tum recipe by using accessible ingredients from my local farm shop. Originally, Thais use green papaya and often coconut palm sugar instead of agave syrup.
-This is a very bold and sharp Thai dish. Go easy on the chilli if you aren’t used to herbs and spices.
-I love having Som Tum with Sticky rice, Tempura tofu, Fried Seitan or even Falafel (if you are feeling adventurous).
-Thai use a wooden pestle and mortar to mix the ingredients. ‘Tum’ means the motion when the chef crushes the pestle into the mortar bowl.
-Want a spicy salad but have not got either swede or carrot? Try Sweetcorn spicy salad it’s just as delicious.
