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17 February, 2017

Thai Vegan Apple and Corn Som Tum Salad

This Thai vegan apple and corn som tum salad is an alternative to the usual green papaya based som tum we all know and love. Variations in Thailand aren’t uncommon, especially with regards to fruit. I’ve enjoyed both corn and fruit adaptations of this ubiquitous Thai salad in past, so decided to combine them here. Lo and behold, it works.

Vegan Apple and Corn Som Tum Recipe

Som tum is a remarkably customisable salad. Cabbage, carrot, courgette, radish, pineapple, yam bean (jicama), daikon and melon are just a handful of other ingredients you can use to make a bright and refreshing som tum. Keep in mind the sugar content of the ingredients you use and adjust the dressing to suit. For instance apples and corn are relatively sweet, so I use less sugar and more salty and sour components in this recipe.

It’s important to note my emphasis on what type of sauce to use; if you have vegan fish sauce, be sure to read the ingredients to see if the bottle contains any additional sweeteners. Fish sauce also does not taste like seaweed in any way, so avoid that ingredient also. If it contains either of these elements or you aren’t sure of the ingredients, use the soy and seasoning sauce alternative. Check out my vegan alternatives to fish sauce to read what to look for in a good vegan fish sauce. Effectively you want only pungency and salt.

Apple and Corn Som Tum Salad

Vegan Som Tum Recipe

Variations on the theme of papaya salad are relatively common in Thailand. This one utilises sweetcorn and apples in place of the usual green papaya. Be sure to a use a crispy, juicy apple with some sweetness (nothing as tart as a cooking apple and nothing too cotton-y). Serve with sticky rice and/or mounds of fresh vegetables (cabbage, red morning glory, and long bean are most common). This is also good with coconut rice.

Ingredients

  • 1 ear sweet corn
  • pinch of salt
  • 2 cloves garlic
  • 1-3 Thai bird’s eye chilies
  • 1 tablespoon soft palm sugar
  • ¼ cup 2 inch pieces long bean (or green beans)
  • 2 tablespoons roasted peanut
  • 5 small cherry tomatoes, halved
  • 2 tablespoons vegan fish sauce (NOT one with any sweetening agents) OR 1 tablespoon thin soy sauce + 1 tablespoon seasoning sauce
  • 3 tablespoons fresh lime juice + some rind
  • ½ cup julienned carrot
  • ½ cup apple chunks
Directions/Method

  1. Boil the corn in a large pot of water for 5-6 minutes. Remove and allow to cool completely. Once the corn has cooled, lay it on its side and cut strips of kernels off of the cob, endeavouring to keep the kernels together in large-ish pieces.
  2. Use a mortar and pestle to pound the pinch of salt with the garlic and chilies into a moderate paste. Add the palm sugar and continue to pound until there are no chunks of sugar and it is mostly dissolved.
  3. Add the long beans and the peanuts and pound minimally just to crush the beans. Add the tomatoes, fish or soy sauce, lime juice and rind, and gently pound in order to release some of the juices from the crushed tomato pieces.
  4. Add the corn, julienned carrot, and apple chunks and use a spoon to toss well with the juice.
  5. Serve with Thai sticky rice and plenty of fresh, crunchy vegetables.
  • Author: Kip Dorrell
  • Serves 2
  • Cuisine: Thai

Filed Under: Salad Recipes, Vegan Thai Recipes Tagged With: apple, chillies, lime, Southeast Asian, Spicy, sweetcorn, tomato

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

#vegansupperclub #vegan #veganthaifood #vegansofldn #veganlondoner #londonvegan #londonvegancommunity #eatwith #vegansoflondon #veganfoodlondon #londonveganfood #londonsupperclub #londonveganevents #noodlestagram #kanomjeen #boatnoodles #vegan #vegannoodles #salim #ขนมจีน #น้ำยา #ขนมจีน้ำพริก #ซ่าหริ่ม #อาหารไทย #วีแกน  #veganfoodspot #bestofvegan #feedfeedvegan #thaifoodlondon #veganfoodshare
  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
  • 🇰🇷 Among the previously unknown to me dishes I enjoyed in South Korea last fall is Kongbiji-jjigae. Perfect for winter, this warming stew is made with aged kimchi and fresh okara. Okara is a byproduct of soy milk production. To make soy milk the beans are soaked and then blended with water. The pulpy liquid is then cooked and strained, leaving you with fresh soy milk. The leftover lees is the okara. To make kongbiji-jjigae, however, there is no need to get caught up in the process of making soy milk since the beans are soaked, blended with a little dashi, and tossed into the pot without straining.
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#kongbijijjigae #vegankoreanfood #koreanfood #okara #koreanvegan #kimchi #kfood #okararecipes #koreancuisine #bestofvegan #feedfeedvegan #vegantravel #letscookvegan #veganfoodspot #veganfoodisnotboring #thevegansclub #feedfeedvegan #letscookvegan #vegan #veganstew
  • 🇹🇭Sai ua are grilled Northern Thai herbal sausages made with bold spicing and aromatics. Grilling in near freezing temperatures (or any digits below, say, 22) is trialing, but nippy or not I've been keen to share these at recent supper clubs. Stay tuned for the next date!
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#ไส้อั่ว #อาหารไทย #อร่อย #thaifood #eatandshout #มังสวิรัติ #วีแกน #veganthaifood #thaifoodstagram #northernthaifood #saiua #vegansausage #aroisnap #chasingdelicious #veganlondon #londonvegan #feedfeedvegan #veganfoodisnotboring #londonvegancommunity #vegansupperclub #veganfoodspot #vegan
  • One culinary item I always have to the ready, in one form or another, is homemade stock. This takes various forms depending on what vegetables I have laying about or on what kind of flavour profile I'm seeking. This noodle soup stock is made with corn and shiitakes mushrooms. The toppings are deep fried yuba, spring onion, and citrus chili oil with black beans from Chinese food scholar @therealmadamehuang's gorgeous tome All Under Heaven. 
#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
  • From my last visit to the US over the holidays. My parents live in Maryland and I always try to get into DC for a day by myself to visit a museum or two and grab a bite to eat. Because of the government shutdown I couldn't get to the National Gallery to revisit my favourite ever painting, but I made it to the National Building Museum (which is privately run and hence open). Should you find yourself in DC I highly recommend prioritising this museum. Anyway, the food. This is the potato pierogi with sauerkraut and sour cream from @eatfarewell near Union Station. Also the pain au chocolat and coffee. One aspect of US food and drink culture I love and miss is how it's virtually impossible to find bad drip coffee (except at Starbucks, who make vile drip coffee). #veganDC #vegandc #yesthisisvegan #vegan #veganfoodspot #veganDC #DCveganlife #DCvegan #vegantravel #veganwashingtonDC #veganlunch 
#veganpainauchocolat #veganpierogi #sauerkraut #pierogi #dceats

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