Ingredients
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½ Cabbage
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3 Carrots
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2 Apples
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1 Red Pepper
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100 g Bean Sprouts
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1 Tomato
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2 tablespoons crushed roasted Peanuts
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For the Dressing
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1 Garlic
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½ Onion
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1 Chili
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1 tablespoon Thai Fish Sauce
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1½ tablespoons Brown Sugar
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3 tablespoons Lemon Juice
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a dash of Sweet Chili Sauce
Directions
One of Jane’s favourite dishes is som tam, or green papaya salad, which is from Northern Thailand and a daily staple in that region. She often tries to emulate it with the humble cabbage and carrot for staff meals here at the farm.
Steps
|
1
Done
|
Combine all the dressing ingredients, either in a pestle and mortar or by whisking them together in a bowl. Set aside. |
|
2
Done
|
Mix together all the vegetables, toss with the dressing and pile on a serving plate. Sprinkle with the roasted peanuts. |
