Thai Green Papaya Salad
This classic Thai salad, Som Tum, is a symphony of textures and tastes. Begin by pounding fresh garlic and fiery bird's eye chillies in a mortar until
fragrant, creating a flavour base. Next, lightly crush roasted peanuts for a delightful crunch, then add green beans and cherry tomatoes, gently pressing them to release their juices without making them mushy. Incorporate palm sugar, fish sauce (or soy sauce for a vegan option), and lime juice, stirring until the sugar is fully dissolved. Finally, toss in shredded green papaya and carrots, ensuring they are well coated with the zesty dressing. Garnish with extra peanuts and serve immediately to savour its peak freshness and crispness.
Peanut Quinoa Salad
Craft a delightful Thai-inspired peanut quinoa salad with a few simple steps. Whisk together the dressing ingredients: zesty lime juice, savoury soy sauce, creamy peanut butter, a touch of sweetness from maple syrup or honey, and a pinch of chilli flakes for a hint of heat, until smooth. In a large bowl, combine pre-cooked quinoa with crunchy roasted peanuts, fresh coriander, chopped spring onions, a shredded carrot, and vibrant shredded red cabbage. Pour the prepared dressing over this colourful medley and toss gently until every ingredient is perfectly coated. Allow the salad to rest for about ten minutes; this brief pause lets the flavours meld beautifully, enhancing the overall taste before serving.
