There are various versions of this salad/slaw that I have enjoyed over the years. The idea for this recipe is courtesy Kim and Po who created versions of the Thai Papaya Salad (Som Tam) with other vegetables. (See below for alternatives).
I have tried this salad with noodles, cucumbers, various types of cabbage, raw mango and any vegetables that can be sliced into thin strips.
The salad itself is very simple and comes together quickly once all the ingredients are sliced.
|4||cups thinly sliced cabbage|
|1||large english cucumber julienned|
|1/2 - 3/4||cup julienned colored carrots|
|1/4 - 1/2||cup julienned radish|
|1/4||cup finely chopped cilantro|
|1-2||cups chopped roasted peanuts|
|1/2||cup finely chopped green onions or scallions|
|1 - 2||teaspoons finely chopped chilies|
|1/4 - 1/2||cup oil (olive oil or any other or a mix)|
|1||juice of a large lime|
|1||tablespoon finely chopped garlic|
|1||tablespoon peanut butter|
|1||teaspoon sesame oil|
- Collect all ingredients for the dressing in a box with a lid and give it a shake,
- Toss all ingredients for the salad in a big bowl.
- Pour dressing over the salad and let it sit in the refrigerator for an hour or two before serving.
- Top with chopped avocado before eating.
|Greens||Root Vegetables||Vegetables / Fruits||Nuts||Herbs|
|Cabbage||Turnip||Yellow squash||Walnuts||Thai Basil|
|Red cabbage||Beets||Red peppers||Sunflower Seeds||Parsley|
|Rice noodles||Corn||Green Onions||Pumpkin seeds|
|Mangoes - ripe or raw|
|Peanut butter||Olive Oil||Lime juice||Garlic|
|Any nut butter||Sesame Oil||Lemon juice||Soy Sauce|
|Sunflower butter||Vegetable Oil||Vinegar||Fresh black pepper|
|Honey||Avocado Oil||Flavored vinegar|
If you like a thicker dressing adjust the emulsifiers to make the dressing thicker or runnier.
I like mine with extra lime or lemon juice and tend to use it liberally.