This hybrid Thai coleslaw is based on the classic som turn, usually
made from grated green papaya (when unripe, the fruit is firm, crunchy
and perfect for grating). Green papaya is not the easiest ingredient to
find, so red cabbage is used here instead.
100 g green beans, topped
200 g finely shredded red or white
3 plum tomatoes, halved lengthways,
deseeded and sliced
4 spring onions, sliced
50 g roasted peanuts, coarsely ground
4 cup-shaped lettuce leaves, to serve
A handful of fresh coriander
2 red chilies, deseeded
2 garlic cloves, chopped
2 tablespoons light soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons palm sugar or soft brown
To make the dressing, reserve a few
coriander leaves, then put the rest in a blender or food processor. Add
the chilies, garlic, soy sauce, lime juice and sugar and blend until
smooth. Set aside.
Blanch the beans in boiling water for 2
minutes, then refresh in cold water. Mix the cabbage, beans, tomatoes
and spring onions in a bowl. Pour the dressing over the top, toss well
to coat and let marinate for about 30 minutes.
Spoon into bowls lined with the lettuce
leaves, if using, sprinkle with the ground peanuts and the reserved
coriander leaves, then serve.