Here’s a refreshing Thai style salad. The dressing is a traditional som tum dressing –som means sour and tum refers to the method of pounding the ingredients in a mortar and pestle.
Finely shred a quarter of a small green cabbage, 1 large carrot and 1 large or 2 small sour green apples. For the dressing pound 3 cloves of garlic and 2 or more roughly chopped Thai chillies (adjust the number to taste) in a mortar and pestle until you have a paste. Add 1½ tablespoons of fish sauce, 3 tablespoons of lime juice, 1 tablespoon of palm sugar, 1-2 teaspoons of tamarind paste (this will depend on the brand so you will have to taste) and 2 teaspoons of Thai shrimp paste (or 1 tablespoon of finely diced dried shrimp). Toss the dressing through the salad and leave the salad to absorb the flavours before serving. Garnish with roughly chopped coriander (cilantro) and roasted peanuts.
michelle picker cooks 