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Introduction
Som Tam, or Thai Green Papaya Salad, is a beloved staple of Thai street food that has won hearts around the world. Originating in the Isaan region of northeastern Thailand, this dish reflects the area's Lao influences and has become a national favorite. Traditionally pounded in a large mortar and pestle, Som Tam is a testament to the Thai culinary philosophy of balancing flavors and textures. The unripe green papaya, chosen for its crisp texture and mild flavor, serves as the perfect canvas for the bold dressing. Whether enjoyed as a light lunch on a sweltering Bangkok afternoon or as a refreshing side to grilled meats, Som Tam showcases the vibrant, health-conscious nature of Thai cuisine.
Ingredients
• 2 cups shredded green papaya, julienned
• 1 cup cherry tomatoes, halved
• 1/2 cup long green beans, cut into 1-inch pieces
• 1/4 cup roasted peanuts, unsalted
• 2 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon dried shrimp, finely chopped (optional)
• 2 tablespoons grated carrot for garnish
Step 1:
In a mortar and pestle or food processor, crush garlic and Thai chilies until they form a paste.
Step 2:
Add palm sugar, lime juice, and fish sauce to the chili-garlic paste. Mix well to combine and dissolve the sugar.
Step 3:
In a large mixing bowl, combine shredded green papaya, halved cherry tomatoes, and cut green beans.
Step 4:
Pour the dressing over the vegetables and toss gently to coat evenly.
Step 5:
Add roasted peanuts and dried shrimp (if using) to the salad and mix lightly.
Step 6:
Taste and adjust seasoning if needed, adding more lime juice for tanginess or palm sugar for sweetness.
Step 7:
Transfer the salad to a serving dish and garnish with grated carrot.
Q: Can I make this salad ahead of time?
A: It's best to prepare the ingredients ahead and mix just before serving to maintain crispness. If needed, you can mix up to 2 hours in advance and refrigerate.
Q: How spicy is this salad?
A: The spice level can be adjusted by varying the number of Thai chilies used. Start with less and add more to taste if you're unsure about your spice tolerance.
Q: What can I use instead of green papaya?
A: If green papaya is unavailable, you can substitute with shredded cucumber or zucchini for a similar crunchy texture.
• If green papaya is unavailable, substitute with shredded cucumber or zucchini.
• For a vegetarian version, replace fish sauce with soy sauce and omit dried shrimp.
• Adjust the number of chilies based on your spice preference.
• Use a vegetable peeler or mandoline to shred the green papaya if you don't have a traditional shredder.
• Toast the peanuts lightly for enhanced flavor.
• This recipe contains peanuts and fish (in the fish sauce). It may also contain shellfish if using dried shrimp.
Serve immediately while the vegetables are crisp and the flavors are fresh. This salad is best enjoyed cold or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 24 hours. The vegetables may lose some crispness over time.
Prepare the dressing first and let it sit while you shred the papaya and chop other vegetables to allow flavors to meld.
- Use a spoon to scrape out the papaya seeds before shredding to ensure a clean, crisp texture.
- Bruise the green beans lightly before cutting to help them absorb more flavor.
- Taste and adjust the seasoning before serving, as the balance of sweet, sour, and salty is crucial in Thai cuisine.
For a sweeter version, add julienned green mango. For extra protein, top with grilled shrimp or sliced grilled chicken.
Serve with cold Thai iced tea or a crisp lager beer to complement the spicy flavors.
Best in summer when green papayas and tomatoes are in season, but can be enjoyed year-round.
Contains peanuts and fish (in fish sauce). May contain shellfish if using dried shrimp. Suitable for gluten-free diets.
