Lots of fresh and crunchy vegetables with a sauce kicking properly (Photo: PR)
You said a Thai meal, you said a "yum" dish, meaning a dish that combines the flavors of sour and spicy. Here is Idan Lifshitz, the chef of the Chang Ba restaurant in Haifa, with a recipe for this wonderful salad.
Papaya salad (som tam) Thai as it should
Groceries:
- 1 tablespoon chopped palm sugar
- 1 tablespoon fish sauce
- 1/2 tsp. chopped garlic
- 1/2 tsp. sesame oil
- 2 tablespoons freshly squeezed lemon/lime juice
- 2 tablespoons ground roasted peanuts
- 2 cherry date tomatoes cut into quarters
- A handful of white cabbage for strips
- A handful of purple cabbage cut into strips
- A handful of cut carrots for julians
- A handful of sprouts
- A handful of sliced green onions
Instructions:
1. Crush the peanuts, palm sugar, lemon juice, fish sauce, sesame oil and garlic in a mortar until uniform.
2. Mix the vegetables in a separate bowl, add the sauce to the bowl, add half a tablespoon of ground fried peanuts and mix.
- food
- The Art of Cooking
Tags
- Salad
- Gluten Free
