Som Tum (Papaya Salad)

Name: Som Tum (Papaya Salad)
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g Green Papaya, peeled and finely shredded; 2 cloves of Garlic; 3 Thai Bird's Eye Chilis; 1 tbsp Palm Sugar, packed, finely chopped or grated; 2 tbsp Lime, juiced (fresh); 1 1/2 tbsp Fish Sauce; 60g Yardlong beans, cut into 3 cm lengths; 7 Cherry Tomatoes, halved; 1 tbsp Dried Shrimp; 2 tbsp Roasted Peanuts, roughly chopped

Som Tum is a bright, crunchy Thai green papaya salad that balances fiery chilies, tangy lime, salty fish sauce and a hint of palm sugar for sweetness. Shredded papaya is tossed with crisp yardlong beans, juicy cherry tomatoes, umami dried shrimp and crunchy roasted peanuts for a refreshing, textural salad that wakes up the palate. It's vibrant, quick to make, and perfect as a light meal or a zesty side.

Som Tum is a bright, crunchy Thai green papaya salad that balances fiery chilies, tangy lime, salty fish sauce and a hint of palm ... Show more

Traditional Thai Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

20 min

Price

1,60 €

Calories

208 kcal

low calorie

healthy

nutritious

quick

Method

Prep the vegetables

Rinse the Green Papaya, Yardlong beans, and Cherry Tomatoes, then pat everything dry. Split the papaya, scoop out any seeds, peel it, and shred it into thin matchsticks; cut the beans into 3 cm lengths, halve the tomatoes, finely chop or grate the Palm Sugar, and roughly chop the Roasted Peanuts.

Pound the dressing

Pound the Garlic and Thai Bird's Eye Chili in a mortar and pestle until crushed, then add the Dried Shrimp and the chopped palm sugar. Grind again until the sugar starts to dissolve, then stir in the Fish Sauce and fresh Lime juice until the dressing looks glossy and smells sharp.

Toss the salad

Add the beans and tomatoes to the mortar and give them a few gentle pounds so they bruise and release a little juice. Add the shredded papaya and use the pestle to lift and turn the strands until everything is evenly coated but still crisp.

Finish and serve

Pile the salad onto plates, spoon over any dressing left in the mortar, and finish with the chopped peanuts. Serve right away while the flavors are bright and the papaya is still crisp.