"Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch." — taddy
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Roma tomato, chopped
1 1/2 cups
fresh green beans, cut into 1/2 inch pieces
cucumber, cut into 1/2 inch cubes
1 1/2 cups
cloves garlic, minced
fresh Thai or Serrano chile, finely minced
roasted peanuts, chopped
cilantro leaves, chopped
This recipe is also called som tam, a thai dish. Very good for if you are dieting. I gave it 5 stars because it was great tasting(I cut down on the spice a pinch), easy to make, and my kids love the color in it. Will make again :)
This was so yummy! We just got back from Thailand and loved all the great food. I added mango instead of papaya (taste preference) and I also added sweet red peppers and used cashews because that was all I had. I cannot stop eating this salad! Thanks for the great recipe.
This was soooo good and so easy. It's going to be a staple at home. I left the spicy stuff out and since I don't have papaya I replaced it with a cup of Tropical Fruit Mix from Dole which has some papaya in it. It was delicious.
Don't leave the cilantro out and don't forget to chop the peanuts. It makes a difference.
This salad has beautiful color and presentation. I blanched my green beans for added color. Next time I will slightly reduce the fish sauce.
Very nice sauce. I'm sorry to say it turns out I don't like papaya, but that's not your fault! I love mango though so will try with that next time.
I make this salad very often these days. Instead of cubing the papayas though, I slice it very thinly. Also, I add chunky peanut butter to the sauce which gives incredible rich peanut flavor!
DELISH! I made this to use up some ingredients I had on hand, so my expectations weren't that high. Wow, was I thrilled with the results. I used mango and pineapple instead of papaya, had cashews instead of peanuts, and didn't have fish sauce so I upped the soy sauce slightly. With the changes, still a winner. I served over Jasmine rice-yum! My husband is always skeptical when I make these healthy, unique, ethnic dishes, and offers some constructive criticism. But this one left him speechless--he LOVED it. I will be making this again soon. Thanks for sharing!!
I make this salad all the time but add more fruit (all of the tropical variety, whatever's at the store, usually pineapple and sometimes some peaches too. My current roommate is allergic to papaya, so I've been improvising lately). The longer it sits, the spicier it gets. Because I can't always get the fish sauce for the dressing, I usually make up my own using the juices from an orange, lemon, & grapefruit with fresh ginger, rice vineager, and a little sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-Inspired Confetti Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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