Thai Papaya salad
Serves | 6-8 |
Meal type | Salad |
Misc | Serve Cold |
Region | Thai |
Ingredients
- 4-5 Thai bird chillies finely chopped (For the dressing)
- 1 tablespoon dried shrimp crushed (optional)
- 2 tablespoons fish sauce
- 6-8 cloves garlic finely chopped
- 3 Juice of lime
- 1 cup unflavored white or rice wine vinegar
- 11/2 tablespoons Palm Sugar or jaggery or brown sugar to taste
- Salt to taste
- 2kg peeled shredded raw green papaya (shred or julienne) (For the salad)
- 6 green beans or French beans cleaned and sliced into 4 lengthwise
- 5 Cherry Tomatoes or Roma tomatoes cut into small bits
- 200g shelled and toasted peanuts Optional
- 2-3 tablespoons of finely chopped coriander leaves
Directions
Combine all the ingredients for the dressing, taste for salt and refrigerate about 30 minutes. Toss the dressing with the papaya, tomatoes and green beans and return to the refrigerator for 2-3 hours. Garnish with coriander leaves and peanuts just before serving. Tips • For a vegetarian som tum, substitute the dried shrimp and fish sauce with soy sauce. If I have some fermented bamboo shoots I stir in a ¼ teaspoon- its strong smelling and helps replace the fish sauce. You can also use tamarind instead of lime. Regular sugar can be substituted for palm sugar. Som tum dressing can be seasoned to suit your taste. |
Author Tara Deshpande