Ingredients
Directions
In a large mixing bowl, combine chopped shallots, Thai red chili, red chili flakes, palm sugar, roasted peanuts, roasted cashews, fish sauce, tamarind extract, and lime juice.
Add julienned green mangoes, chopped coriander stems, and dried shrimp and mix well.
Taste the salad and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or palm sugar for sweetness.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad as a side dish or as a topping for grilled meats or seafood.
Ingredients
Directions
In a large mixing bowl, combine chopped shallots, Thai red chili, red chili flakes, palm sugar, roasted peanuts, roasted cashews, fish sauce, tamarind extract, and lime juice.
Add julienned green mangoes, chopped coriander stems, and dried shrimp and mix well.
Taste the salad and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or palm sugar for sweetness.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad as a side dish or as a topping for grilled meats or seafood.
Notes
The salad is typically served with sticky rice and is known for its balance of sweet, sour, and spicy flavors. It is a traditional dish from the northeastern region of Thailand and can be found in most Thai restaurants.
Tips
- Use unripe (green) mango: The salad is traditionally made with unripe (green) mango, which has a firmer texture and a slightly sour taste. This contrasts well with the sweet and spicy flavors of the other ingredients.
- Adjust the level of heat: The salad is typically made with chili peppers, which can be adjusted to taste. If you don’t like too much heat, you can reduce the number of chili peppers or remove the seeds.
- Add peanuts: You can use peanuts powder or roasted peanuts to add some crunch and nutty flavor.
- Use fresh ingredients: Fresh lime juice and herbs will give you the best flavor.
- Experiment with variations: Som tam can be made with other types of fruit or vegetables, such as papaya or carrots.
- Be mindful of the balance of flavors: The dish should be a balance of sweet, sour, and spicy flavors. Taste as you go, and adjust ingredients to your preference.
- Serve with sticky rice: Som tam is usually served with sticky rice, which helps to balance out the flavors of the dish and cool down the heat from the chili peppers.
FAQs
Q. Can I make Thai green mango salad with ripe mango?
A. Traditionally, Thai green mango salad is made with unripe (green) mango because of its firmer texture and slightly sour taste. However, you can experiment with making the salad with ripe mango if you prefer.
Q. How do I prepare the mango for Thai green mango salad?
A. To prepare the mango for Thai green mango salad, you will need to peel and shred the mango using a mandoline slicer or a sharp knife.
Q. Can I make Thai green mango salad without chili peppers?
A. Yes, you can make Thai green mango salad without chili peppers if you do not like spicy food.
Q. How should I serve Thai green mango salad?
A. Thai green mango salad is typically served with sticky rice, which helps to balance out the flavors of the dish and cool down the heat from the chili peppers.
Q. Can I make Thai green mango salad in advance?
A. It is not recommended to make Thai green mango salad in advance as the lime juice will make the mango too soft and the peanuts will lose their crunchiness.
Q. What are some variations of Thai green mango salad?
A. Some variations of Thai green mango salad include adding papaya, carrots, or other fruits and vegetables, and also adding roasted peanuts or peanuts powder.