Spring Cabbage Som Tam

20260321, #BreakfastDiary 1670, -1°C/clear Spring cabbage is in season. Actually, no - yesterday was the spring equinox, so technically it's just past its peak. A global event meant I had to go into the office, so it was a hurried, busy morning - I tossed spring cabbage with som tam dressing, gave it a quick mix, and wolfed it down standing up. About 250kcal, Spring Cabbage Som Tam.

Spring cabbage, carrot, and cherry tomatoes to taste, 1/2 lemon, a little cilantro, 1t crushed red pepper flakes, 1 clove garlic (minced), 1T dried shrimp, (dressing) 1T tamarind sauce, 1T fish sauce, 1t coconut sugar

1. Mix 1T tamarind sauce, 1T fish sauce, and 1t coconut sugar to make the dressing. 2. In a mixing bowl, combine 1t crushed red pepper flakes, 1 clove minced garlic, 1T ground dried shrimp, and lemon cut into small pieces, and mash together. 3. Add the spring cabbage and carrot cut into long strips and the cherry tomatoes cut in half to the bowl, pour in the dressing from step 1, and mix well. 5. Plate and top with cilantro.

Inspired by @_meesosoupcooks