Green Banana Som Tum Thai Salad Recipe

Recipe By Slurrp

Green Banana Som Tum Thai Salad is a refreshing and tangy salad made with green bananas, also known as plantains. The bananas are thinly sliced and mixed with a flavorful dressing made from lime juice, fish sauce, sugar, and chili. The salad is then garnished with peanuts, cherry tomatoes, and fresh herbs like cilantro and mint. This salad is a perfect balance of sweet, sour, and spicy flavors, making it a popular dish in Thai cuisine.

4.6
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15minstotal
15m.total
Green Banana Som Tum Thai Salad
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Ingredients for Green Banana Som Tum Thai Salad Recipe

  • 1 Green Bananas
  • 1 cloves Cloves Of Garlic
  • 3/4 I Chili Peppers
  • as required Handful Of Green Beans
  • as needed Handful Of Cherry Tomatoes
  • as per your need Handful Of Peanuts
  • 1 Juice Limes
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Sugar
  • 1 tablespoon Water
  • as required Fresh Herbs For Garnish

Directions: Green Banana Som Tum Thai Salad Recipe

Cooking Directions

  • STEP 1.Peel the green bananas and thinly slice them into long strips.
  • STEP 2.In a mortar and pestle, pound the garlic and chili together until they form a paste.
  • STEP 3.Add the green beans, cherry tomatoes, and peanuts to the mortar and lightly pound to release their flavors.
  • STEP 4.Add the sliced green bananas to the mortar and gently mix everything together.
  • STEP 5.In a separate bowl, mix together lime juice, fish sauce, sugar, and water to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss well to combine.
  • STEP 7.Garnish the salad with fresh herbs like cilantro and mint.
  • STEP 8.Serve the Green Banana Som Tum Thai Salad as a refreshing side dish or as a light lunch option.

Cooking Tips

  • Choose green bananas that are firm and not overly ripe.
  • If you don't have a mortar and pestle, you can use a food processor to make the dressing.
  • Adjust the amount of chili according to your spice preference.
  • For added crunch, you can also add some sliced cucumber or shredded carrots to the salad.

Storage and Serving

  • This salad is best served fresh.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
434
calories per serving
8 g Fat5 g Protein83 g Carbs8 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    5g
  • Carbs
    83g
  • Fiber
    8g

MacroNutrients

  • Carbs
    83g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    3mg
  • Vitamin A
    488mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    55mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    < 1mg
  • Phosphorus
    100mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp