Cabbage Som Tam aka non papaya salad

Som Tam aka Thai Papaya salad is one of my favourite things to order and love so much due to the freshness of the salad, bringing back great memories of being in Thailand.

Green papaya is readily available at Asian supermarkets but it can be pricey and if you aren’t anywhere near an Asian supermarket, it can be difficult to access green papaya. I have changed the recipe for you to have the same taste sensations using cabbage which not only is miles cheaper but you can nip to most shops and be able to get.

I have made this recipe Vegan using vegan fish sauce but by all means use this recipe and us regular Nam Pla (Fish sauce) for this recipe. I love how easy it is to make and it tastes great even the next day. Have this alongside your Thai meal or anything you desire that you feel will go well with this salad. I absolutely love it alongside tasty Thai curries to just grilled fish or chicken- so versatile!

Ingredients:

Handful of toasted peanuts
1-4 red bird’s eye chillies

3 small or 2 large garlic cloves
1 1⁄2 tablespoons sugar
8 Green Beans cut into 3 pieces
6 cherry tomatoes, sliced
1 lime
2 tablespoons Vegan fish sauce
1⁄2 White Cabbage shredded
1 carrot shredded or sliced julienne
2 tbsp hot water

Method:

1. In a pestle and mortar, bash your chilli, sugar and garlic in a pestle and mortar into a paste.

2. Add half of your tomatoes into the mix and give it a bash.

3. Finely slice or shred your cabbage using a mandolin. Julienne your carrots or grate and put into a bowl.

4. Add 2 tbsp of hot water to the sugar, chillies, garlic and tomato mix. Give it a mix. This is to melt the sugar for the dressing. Add your fish sauce and lime juice and mix using the pestle. If you think it needs to be saltier- add more fish sauce or sweeter then sugar. This can be entirely to your taste but the balance should be salty, zingy and sweet.

5. In the bowl with your cabbage and carrots, add your sliced green beans and remaining tomatoes. You want to then pour over your dressing all over and give it a good mix. The water from the cabbage, tomatoes and carrots will continue to dress the salad so I find it best giving it a few mixes and leaving it for a bit before serving.

6. Toast some peanuts in a pan before serving to garnish on top for crunch and texture.

So simple but so tasty! Enjoy x