Carrot Som Tum Salad 2

Carrot Som Tum Salad – a Thai classic

Jump to recipe

Do you already know about my latest go-to salad? A Thai carrot Som Tum salad! In the original recipe, it’s made with papaya, but a) it’s not always available, and b) it’s quite expensive, so I decided to use carrots instead.

However, I must confess that the idea for this salad didn’t come from me, but from the wonderful Australian chef Marion Grasby. Because I just bought a new cookbook from her, and about 90% of it is filled with delicious recipes. And one of them is this amazing Som Tum Salad.

I’ve made some changes to it though, because in the original, it’s just too spicy for me personally. I admit, I just can’t handle it 🙂

What do you need for the carrot som tum salad?

The following ingredients are used in this wonderful salad:

  • carrots
  • green beans
  • cherry tomatoes
  • Erdnüsse
  • garlic
  • fish sauce
  • lime juice
  • and *palm sugar, which rounds it all off.

The carrots are grated, the beans are cut into approximately 4 cm pieces, cherry tomatoes are quartered, and the dressing ingredients are mixed together. This incredible carrot som tum Salad is made so quickly!

Mixed together? Well, in the original, the garlic is combined with the chilli in a mortar, I slice the chillies into fine strips and the garlic into fine cubes. Or I use a fine grater, since the garlic flavour is definitely desired to be very present in this carrot som tum salad.

You can either shred the carrots on a classic *four-sided grater, or if you have a Kitchen Aid®, with this ingenious accessory: the vegetable shredder – *here is the link for it. It’s quick, and the carrots are finely chopped.

And now you might be wondering, what is palm sugar?

Here’s what the smart internet says about it:

Natural palm sugar, also known as coconut blossom sugar, comes from the sweet nectar of palm flowers (hence the name), mainly from the coconut palm. The traditional production process involves collecting, thickening, and crystallizing the sap.

Palm sugar stands out for its caramel-like flavour and natural sweetness. Compared to regular sugar, it has a lower glycaemic index, which means it raises blood sugar levels more slowly. This makes it the perfect alternative for health-conscious individuals and diabetics.

My trick/ hack for the beans:

For the legumes, I have a little hack for you: I use frozen beans that are already cut. To save time and not use an additional pot on the stove, I quickly boil water in the kettle.

That means I put the frozen beans in a small bowl, pour hot water over them, and let them sit for 5 minutes. Then I drain them briefly in a sieve – and voilà! And to keep the beans green, I add some baking soda.

But what pairs with it?

According to Marion Grasby, anything grilled goes wonderfully with it. And of course, I can only agree with her. ☺️ I fried some chicken breast to go with it (okay, not grilled, but still) and it was just fantastic! Grilled shrimp also taste wonderful with it! Try it out, you won’t regret it.

Oh, and the recipe serves 2 good eaters as a side dish, just saying.

You see, there’s nothing standing in the way of the Carrot Som Tum Salad now! So, off you go to the kitchen 🙂

love, Sabrina 💛

And if you are looking for other Salad recipes, why not try these:

Spinach Salad with chickpeas

roasted cauliflower with tahini dressing

Carrot Som Tum Salad

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  • Prep time:
    20 minutes
  • Total time:
    20 minutes

Ingredients

2 servings
2 cloves of garlic
1 chili
4 tbsp roasted peanuts
1 handful of green beans (frozen), if desired, you can add a pinch of baking soda
4 large carrots
8 cherry tomatoes
3 tbsp fish sauce
3 tbsp lime juice
1 tbsp palm sugar, freshly grated

Steps of preparation

  1. Thaw beans in a bowl with hot water, if desired, add a pinch of baking soda.
  2. Cut garlic and chili into pieces, please use gloves when handling the chilies, or you’ll have spicy fingers…
  3. Briefly chop peanuts.
  4. Place chili, garlic, and peanuts in a bowl, mix with the fish sauce and lime juice.
  5. Peel and grate the carrots using a four-sided grater.
  6. Add the grated carrots to the dressing in the bowl.
  7. Now wash and quarter the cherry tomatoes and drain the beans, then add everything to the carrots.
  8. Grate palm sugar over the salad and mix everything together well.
  9. Season to taste and enjoy!

How do you like the recipe?

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

Disclaimer: Links marked with an * are Amazon affiliate links. If you order something through these links, I may receive a commission. However, there are no additional costs for you!

Leave a Comment

Your email address will not be published. Required fields are marked *