Carrot Som Tum-Inspired Salad
If you’re looking for a refreshing and vibrant salad with bold flavors, this Carrot Som Tum-Inspired Salad is a perfect choice! While it’s not a traditional Thai papaya salad, this version highlights the crunch of carrots with a tangy, slightly sweet, and umami-rich dressing. I love making a big batch to serve alongside grilled chicken or fish for a light yet satisfying meal.
Ingredients:
- 4 garlic cloves, minced
- 1 long red chili, roughly chopped (omit if you prefer less heat)
- 2 heaping cups of finely julienned carrot (about 4 large carrots)
- Handful of fresh cilantro, chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions:
Step 1: Using a small food processor, pulse the garlic and chili until roughly chopped
Step 2: Add the julienned carrots and cherry tomatoes, gently pounding and mixing until the ingredients are slightly softened and well combined.
Step 3: Pour in the fish sauce, lime juice, and honey. Lightly pound and toss everything together until well coated.
Step 4: Taste and adjust the seasoning to your preference. Add more fish sauce for saltiness, lime juice for extra tang, or honey for sweetness.
Step 5: Garnish with fresh cilantro and serve immediately. Enjoy as a refreshing side dish or pair it with grilled meats for a delicious meal!
Pro Tips:
- For a vegetarian version, swap fish sauce with soy sauce or tamari.
- This salad tastes even better after resting for 15-20 minutes, allowing the flavors to meld.
Let me know if you try this recipe—I’d love to hear your thoughts!