This is one of those simple delicious salads that I so enjoy. Full of fresh flavors including mango, cucumber, carrots, tomato, cilantro and topped with a simple dressing that is lightly sweet, salty & spicy…a bit of everything. It will leave you feeling fresh and energized. This recipe was inispired by this one from Trans-Planted. It’s a Som Tam salad that is very popular in Thailand and uses unripe green papaya. This is my version using cucumber, carrots, ripe mango (instead of unripe) and tomatoes. Staying close to the Som Tam of Thailand is the spiciness, saltiness and sweetness of the dressing. It’s all comes together beautifully and is so easy to eat. You may find it to be quite addicting!
You can add/subtract whatever you want. I think pineapple would be a nice sweet addition as well. The flavors of the simple dressing will go with many tropical fruits and a wide variety of vegetables. Have fun experimenting!Print
FRESH THAI SALAD
- 1 English cucumber, julienned
- 2 large carrots, julienned
- 1 mango, julienned or sliced
- 1 tomato, diced or handful cherry tomatoes, halved
- handful cashews or peanuts, optional
- cilantro, as much as you like, to serve
- 1 – 2 limes, to serve
- 2 tablespoons tamari, soy sauce or Bragg’s amino
- 1 tablespoon coconut, pure cane or raw sugar
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes, or to taste
- juice of one lime
In a small bowl, mix together tamari, sugar, garlic, red pepper flakes and juice of lime. Set aside. Mix before adding to the salad, we want the sugar to be as dissolved as possible.
Prepare your vegetables and fruit, place in medium sized bowl along with nuts, add dressing and mix well. Serve in individual bowls with an extra squeeze of lime.
You can sub in 3 – 4 Persian cucumbers in place of the English. Both of these types of cucumbers have less seeds making them ideal for being julienned.
My kind of easy…and so amazingly fresh & delicious!