“Som Tum” Spicy Mango Salad
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DRINK PAIRING |
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| Thai Beer | ||
Som Tum is a spicy, sweet, tart salad popular in several southeast Asian countries (and known by many names). Here we’ve used ripe mangoes (you could also use tart green mangoes) and tamarind drinking vinegar instead of the usual lime juice.
One bite and you’ll be wide awake, feeling refreshed.
INGREDIENTS
- 2 Honey Mangoes, cut into strips
- Heaping ½ cup Fresh Green Beans, cut into ½” pieces
- ¼ Cup Fresh Mint
- ¼ Cup Fresh Cilantro (stem on)
- ¼ Cup Fresh Basil
- ½ Cup Roasted Unsalted Peanuts
- 1 tbsp (or to taste) Red Boat Fish Sauce
- 1 tbsp Tamarind Drinking Vinegar
- Coconut Sugar to taste
- 1 tsp minced Fresh Garlic
- 2-4 Fresh Thai Chilies (multiple colors would be great), finely chopped/minced
- ½ Carrot, cut julienne
DIRECTIONS
1
Chop the cilantro, mint & basil together. Mix together with the mango, green beans, the carrot and peanuts.
- Make the dressing:
2
In a small bowl combine 1 tsp of the chopped Thai chilies, coconut sugar to taste (we used 1 tbsp, you may need to use more or less depending on sweetness of the mangoes), fish sauce, 3 tablespoons of water, the tamarind drinking vinegar & the garlic. Mix until the sugar is dissolved.
3
Drizzle the dressing into the salad & toss to coat.
4
Sprinkle with more of the chopped Thai chilies if desired. Serve.
- Variations:
1
You could add jicama, red pepper, papaya, and/or toasted coconut to this salad.
2
You could also substitute Thai basil for one of the herbs, or swap all three herbs for just one variety.