Vibrant Thai Cucumber Salad (Som Tum Tang) Recipe
This is the thai cucumber salad my grandmother made by feel, no measuring, no hesitation. Smashed cucumber, bruised chili, palm sugar dressing built right in the mortar. Sour leads. Sweet follows. Heat stays with you after the bowl is empty. Make it when people are already at the table.
Ingredients
- 2 large Cucumbers thinly sliced
- 1 cup Cherry Tomatoes halved( optional)
- 1 Carrot julienned
- 1 small Red Onion thinly sliced
- 2-3 Thai Bird's Eye Chilies finely chopped
- 2 clovea garlic cloves minced
- 1/4 cup Fresh Cilantro chopped(optional)
- 1/4 cup Fresh Mint chopped(optional)
- 1/4 cup Crushed Peanuts
- 3 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar grated
- 1 tbsp Rice Vinegar
Instructions
Prepare the Vegetables
- Wash the cucumbers, cherry tomatoes, carrots, and red onion under cool running water and pat dry.
- Thinly slice the cucumbers into even rounds using a knife or mandelin . Halve the cherry tomatoes (if using) , and julienne the peeled carrot into matchstick-sized pieces. Thinly slice the red onion into half-moon shapes.
- Combine all the prepared vegetables in a large mixing bowl, ensuring an even distribution for a balanced salad.
Make the Dressing
- Mince the garlic cloves finely and chop the Thai chilies.
- In a small bowl, combine the minced garlic, chopped chilies, lime juice, fish sauce, grated palm sugar, and rice vinegar.
- Stir the mixture until the palm sugar is completely dissolved, ensuring a smooth and well-blended dressing. This will create the perfect tangy, spicy, and slightly sweet flavor that complements the fresh vegetables.
Toss the Salad
- Pour the prepared dressing over the mixed vegetables in the large bowl. Add roughly chopped fresh cilantro and mint leaves.
- Using tongs or salad servers, gently toss the salad until the vegetables are thoroughly coated with the dressing and the herbs are evenly distributed, ensuring every bite is packed with flavor.
Garnish and Serve
- Sprinkle the crushed peanuts over the top of the salad. For an enhanced crunch, toast the peanuts in a dry pan before crushing.
- Give the salad a final gentle toss to incorporate the peanuts. Serve immediately for the freshest texture, or let it sit for 10-15 minutes to meld the flavors. Enjoy!
Notes
The balance in this dressing is a conversation, not a formula. Start with the ratios written here and then taste, with a piece of cucumber, not a spoon. Adjust the lime if it needs brightness. Add a little more palm sugar if the sour is too sharp. The fish sauce is the last thing you correct, and usually only slightly.
The bruising step on the cucumber is not decorative. An unbruised cucumber sits in the dressing. A bruised cucumber drinks it. Give it that rough treatment with the flat of your knife and you'll see the difference immediately.
Dried shrimp are small and a little funky and they are not optional in my kitchen. They add something underneath the brightness that grounds the whole salad. Find them at any Asian grocery store, they keep in the freezer for months.
This thai cucumber salad does not hold. Make it when your guests are already seated. The mortar comes out, the pestle knocks, and everyone in the room turns toward the kitchen. That sound is part of the dish.
Nutrition
Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 520mgFiber: 2gSugar: 6g
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