Kohlrabi Som Tam Thai

May 2, 2024

Rebecah Boynton

“Som” means sour and “tam” means to pound. Combined, they name an addictive salty-sweet-spicy-sour street food salad long-established in both Laos and northeastern Thai cuisines. But because Tennessee lacks the tropical climate for growing the traditional green papaya base, a peeled and julienned kohlrabi can be a well-suited local substitute.

Like all pounded Southeast Asian salads, this recipe requires a large wooden or clay mortar and pestle, which can be found at your local international market. Alternatively, you can use a potato masher and sharp knife to chop everything and mix well. (Serves 2–3)

Ingredients

3 cloves garlic, peeled

1 Thai bird’s eye chili pepper or serrano pepper

1/3 cup roasted, unsalted peanuts

1–2 tablespoons dried baby shrimp (optional)

2 tablespoons palm sugar or any type of sugar

1–3 long beans or local Tennessee green beans, raw and sliced into 1-inch sections, approximately 1/3 cup

1 carrot, peeled and julienned or grated, approximately 1⁄2 cup. Carrot is not super traditional, but I like it. If you opt for carrot, subtract 1⁄2 cup of kohlrabi from your recipe

3/4 cup small tomatoes, sliced in half. Grape tomatoes from the grocery are fine

1/3 cup fresh-squeezed lime juice

2–4 tablespoons fish sauce

2 small-to-medium-sized kohlrabi, green or purple, peeled and julienned, approximately 2 cups

Preparation

1. Secure your mortar on top of a cutting board and a damp kitchen towel. Add garlic cloves and chili pepper and pound for about 2 minutes. Add peanuts and dried shrimp and pound for another 2 minutes.

2. Next, add palm sugar, long beans and carrots and pound for another 2 minutes or until vegetables are sufficiently bruised and softened and sugar is melted and incorporated. Add tomatoes, squeeze in fresh lime wedges and toss in peels. Pound for another minute. (This is when your “dressing” really starts coming together.) Add fish sauce. Taste and adjust flavors to your liking. Add julienned kohlrabi, pound for another 2–3 minutes. Taste and adjust again. Serve alongside steak, chicken or burgers, or with steamed sticky rice.