This Green Banana Som Tum Thai Salad is a great way to use green bananas in a salad. The natural sweetness of Australian bananas balances the chilli. Use a food processor or pestle and mortar to crush the dressing ingredients for best results. The secret of this salad is to shred and chop all the ingredients well except the bananas. Prepare this just before you want to eat and serve as a side, with seafood or chicken.
Green Banana Som Tum Thai Salad
Bright and zesty, this Green Banana Som Tum Thai salad blends shredded bananas, cucumber, coriander, tomatoes, and peanuts with a spicy-sweet dressing—refreshingly vibrant as a light side or accompaniment to grilled chicken.
4
servings15
minutes0
minutes150
kcal15
minutesKeep the screen of your device on
Ingredients
1 clove Garlic
2 Coriander roots and some stems-cleaned and chopped
2 Green or just ripe bananas-chopped just before serving
2 tbsp Boiling Water
1 Large Cucumber
1 Dry Roasted Peanuts, 1/4 cup-crushed
1 Light Palm Sugar, 1/3 cup
1 Red chili-small, chopped
1 Lemon juice or lemon juice, 1/4 cup
1 small onion, only use half-finely shredded
2 tsp Fish sauce
250 gram punnet cherry tomatoes-chopped into odd large and small pieces, add the seeds and juices to the bowl
Directions
- Place the palm sugar and boiling water in a bowl and set aside to cool.
- Place the coriander, chilli, lemon juice, sugar, water, fish sauce and garlic in a food processor and process until fine. Pour into a medium sized bowl.
- Add the chopped tomatoes, Spanish onion and cucumber to the bowl. Then add the finely sliced green banana. Toss well.
- Sprinkle with peanuts and extra coriander.
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