Meera Sodha’s vegan recipe for Thai tomato salad with peanut crumbs | The New Vegan

Mediterranean courgettes and tomatoes take surprisingly well to the Thai papaya salad treatment

In April, I was lucky enough to learn how to make the classic Thai som tam salad at the century-old Mandarin Oriental cookery school in Bangkok.

From the first bite, it hit me from all angles. It was cold and crunchy, but also hot, sour, salty and sweet, which was exactly perfect for the 38-degree heat. It’s not particularly easy to find raw papaya here, so this recipe uses courgettes and tomatoes instead – a taste of Bangkok, but via an English allotment. Serve cold, with an even colder Chang beer.


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