Reimagined som tam (crunchy Thai salad)

A lively, crunchy Thai salad, made here with carrot and cabbage (instead of green papaya), with a lime, peanut and chilli dressing. Fresh, tangy and low in calories, it wakes up the taste buds.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 103 kcal · 3 g protein · 12 g carbohydrate · 3 g fat

Ingredients

• 4 carrots
• 1/4 white cabbage
• 2 tomatoes
• 2 limes
• 2 tbsp peanuts
• 2 tbsp soy sauce
• 1 chilli

Method

1. Grate the carrots and finely slice the cabbage.
2. Make the dressing: lime, soy sauce, a little sugar, chilli.
3. Toss the vegetables, tomatoes and dressing together.
4. Scatter with crushed peanuts.

Nutritional benefits

Carrot and cabbage are low in calories and rich in fibre and vitamins, which is perfect if you are trying to lose weight. The lime dressing adds zing without fat, and the peanuts add healthy fat and crunch. A fresh, tangy, invigorating Thai salad, naturally vegan and gluten-free.

Variations and substitutions

• Use real green papaya if available.
• Add prawns (not vegan).
• More or less hot depending on the chilli.
• Add raw green beans.

Storing and preparing ahead

Best fresh; keeps for 1 day. Add the peanuts just before serving.

💡 Good to know

The balance of sour, salty, sweet and hot is what makes a Thai salad: taste and adjust the dressing before you season the salad.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: carrots · cabbage · tomatoes · lemons · peanuts.

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