Thai swede salad
Prep time: 15 minsTotal time: 
Thai swede salad
Based on the classic Thai green papaya salad, som tam, but using swede instead of papaya – the texture and crunchiness is even better and just as tasty!
Prep time: 15 minsTotal time: 
Chariya Khattiyot
Chariya Khattiyot
Ingredients
- 100g fine green beans, chopped into 3cm pieces
- 200g swede, finely grated or cut into fine matchsticks
- 1 small carrot, finely grated or cut into fine matchsticks
- 10 cherry tomatoes, halved
For the dressing
- 2-3 bird’s eye chillies, finely chopped
- 2 garlic cloves, crushed
- 50ml lime juice, plus extra wedges to serve
- 3 tbsp fish sauce*
- 4 tbsp palm sugar (or brown sugar)
- 2 tbsp crunchy peanut butter
To garnish (optional)
- chopped roasted peanuts (see ‘Kitchen tip’)
Step by step
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To make the dressing, use a pestle and mortar to combine all the dressing ingredients (or mixing together in a large bowl), mixing well until the flavours are fully combined.
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Bring a saucepan of water to the boil, then blanch the beans for 1-2 minutes. Drain and run under cold water until cold. Put in a mixing bowl with the swede, carrot and tomatoes, then add the dressing and toss to combine. Adjust the seasoning to taste, balancing the sweet, sour, salt and spicy flavours.
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Transfer the salad to a serving plate or bowl, scatter over the roasted peanuts (if using) and serve with the lime wedges for squeezing over. If you like, serve with sticky rice or grilled meats.
*Ensure fish sauce is gluten free, if required.
Make sure you peel them quite deeply, so you don’t have any green bits, as the peel is not good to eat.
To roast peanuts in the oven, preheat the oven to 200°C, fan 180°C, gas 6. Spread the nuts out in a single layer on a baking sheet and bake for 10-15 minutes, stirring halfway through for even browning. Remove from the oven and let cool before using.
