Vegan Som Tum
50 gram Shredded Swede
50 gram Shredded Carrot
40 gram Tomato-chunky cut
30 gram Cooked sweetcorn
20 gram Unsalted roasted peanut
1 Small Bird eye chili(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 flake (optional)
-Put the shredded swede, carrot, sweetcorn, and tomato in a medium mixing bowl.
-Mix the lemon juice, agave syrup, chili, marmite, and garlic in a small bowl. Whisk until marmite dissolved. This is your salad dressing.
-Pour the dressing into the vegetable bowl.
-Add the peanut, yeast flake and fold all the ingredients together.
-Serve immediately as a super fresh side dish.
– This is an adapted Som-Tum recipe by using the accessible ingredients from my local farm shop. Originally, Thais use the green papaya and often the coconut palm sugar instead of the agave syrup.
-This is a very bold and sharp Thai dish. Goes easy on the chili 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 the wooden pestle and mortar to mix the ingredients. ‘Tum’ means the motion when the chef crushes the pestle onto the mortar bowl.
-Want a spicy salad but have not got either swede or carrot. try Sweetcorn spicy salad is just as delicious.