Sweet and sour, fresh and light and literally bursting with flavor, this delicious salad – courtesy of the stunning seaside restaurant at Song Saa Private Island in Cambodia – is a delightful Khmer version of the spicier Thai salad.
A crunchy texture tops off the experience, transporting you to the peaceful tropics before you know it (https://songsaa.com).
| Salad Ingredients | Qty | |
| Green Papaya, julienne | 2 pc | |
| Large Carrot, julienne | 1 pc | |
| Red Capsicum, julienne | ½ pc | |
| Yellow Capsicum, julienne | ½ pc | |
| Green Capsicum, julienne | ½ pc | |
| Red Tomato, seeded, sliced | 2 pc | |
| Basil, springs | 20 grams | |
| Mint, springs | 20 grams | |
| Peanut, roasted, crushed | 100 grams | |
| Dressing Mixture | ||
| Garlic, chopped | 1 Tbsp. | |
| Shallot, chopped | 2 Tbsp. | |
| Coriander, chopped | 1 Tbsp. | |
| Bird eye chill, chopped | 1 pc | |
| Palm sugar | 2 Tbsp. | |
| Boiled water | 3 Tbsp | |
| Fish sauce/ soy sauce (vegetarian) | 5 Tbsp. | |
| Sweet chill sauce | 3 Tbsp. | |
| Fresh lime juice | 5 Tbsp. | |
| Sea salt | 1 Tsp |
|
Method: 1- Into a non-stick pan, place raw peanuts and toast on low heat until properly cooked and brown in color. Move to cool and remove the skin. Crush the peanuts into small pieces. 2- Julienne the green papaya, capsicums, carrot and keep to one side. Red tomatoes are then seeded and thinly sliced. Proportions should be approximately 2x papaya julienne to 1x peppers, carrots and tomato julienne. 3- Extremely fine-chop the garlic, shallots, coriander, and chili together. 4- In a stainless steel bowl, mix palm sugar and boiling water to melt in the sugar. Add the fish sauce, lime juice, sweet chili sauce and salt. Mix well. 5- Add the chopped ingredients and stir well. 6- Place the salad ingredients in another stainless steel bowl and pour the dressing slowly, ensure it’s well dispersed. 7- Serve cold and garnish with roasted peanuts. (Yield: 4 portions) |
