03 Nov / Green Apple Som Tam
Green apple som tam is probably not the correct translation for this very popular Thai dish, a.k.a. green papaya salad. But, I don’t speak Thai so … If you know what it should be, do holler!
Nonetheless, this green apple Thai salad serves as a great introduction to the recipes in my new cookbook to be released on March 28, 2017.
Thanks to photographer Sarah Culver and Tuttle Publishing for a gorgeous cover!
My new cookbook now has a cover, and it’s available for pre-order on Amazon.com! Farm to Table Asian Secrets–Vegan and Vegetarian Full-Flavored Recipes for Every Season is a vegetable-focused cookbook that offers tips on harnassing Asian ingredients and cooking techniques to cook your favorite local and in-season vegetables–trip to the Asian market not required! Note that I say it’s a “vegetable-focused cookbook” i.e. it’s meant for anyone and everyone who wants to cook delicious vegetable dishes, omnivores and carnivores alike!
In addition to this green apple salad, I’ve come up with recipes the likes of Thai Basil Zucchini, Kung Pao Potatoes, Korean-Style Buffalo Broccoli and much much more!
I’ll be spotlighting tips and recipes from the book over the next few months, so stay tuned!
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Photo by Sarah Culver
Just FYI, the meanings of “som tam” wouldn’t conflict with your very appealing recipe above, although we most associate the dish with green papaya. “Som” means sour (or sometimes citrus/lime), and “tam” implies “bruised in a mortar in pestle”. Last week I visited my local Cambodian grocer, and they had marinated sour crab apples. They also used a touch of fish sauce–they were surprisingly sweet, sour, and delicious!