When using green beans, blanch them in boiling salted water for about 2 minutes. Take out, rinse cold and cut into pieces about 3-4 cm long. Simply wash the snake beans and chop them raw.

Peel kohlrabi. Clean the carrot. Use a vegetable slicer to cut both into fine strips and place in a bowl.

Put the garlic, chillies, salt and sugar in a mortar and crush them relatively finely. Add peanuts and roughly crush them.

Add lime juice, soy sauce and cherry tomatoes. Mix everything and squeeze the tomatoes lightly.

Add the dressing to the kohlrabi and carrot strips. Mix well. Som Tam is traditionally served with sticky rice, some white cabbage and a few cucumber slices.