Teresa's Recipes
Thai Papaya Salad (Som Tum)
Experience the vibrant flavors of Thailand with this refreshing Thai Papaya Salad, known as Som Tum. This dish combines the crispness of shredded green papaya with the sweetness of palm sugar, the tang of lime juice, and the heat from Thai chili peppers. A sprinkle of roasted peanuts adds a delightful crunch, making it the perfect balance of flavors and textures. Traditionally enjoyed as a street food staple in Thailand, this salad is a staple during hot days, offering a refreshing contrast to the tropical climate.
Ingredients
- 2 cups, shredded Green papaya
- 1 cup, halved Cherry tomatoes
- 1 cup, cut into 2-inch pieces Green beans
- 1 cup, shredded Carrots
- 2-3, minced (adjust to taste) Thai chili peppers
- 2 cloves, minced Garlic
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 1/4 cup, crushed Roasted peanuts
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 7g
- Carbs: 20g
- Protein: 4g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Start by peeling and shredding the green papaya into thin strips using a grater or mandoline slicer.
- In a large mixing bowl, combine the shredded papaya, halved cherry tomatoes, cut green beans, shredded carrots, and minced Thai chili peppers.
- In a separate small bowl, whisk together the minced garlic, fish sauce, lime juice, and palm sugar until the sugar is fully dissolved and the dressing is well combined.
- Pour the dressing over the papaya mixture and toss gently to ensure everything is evenly coated.
- Transfer the salad to a serving plate and garnish generously with crushed roasted peanuts on top.
- Serve immediately to enjoy the freshness and crunch of the salad.
Tips
- For an extra layer of flavor, consider adding shredded green mango or cucumber.
- If you prefer a milder salad, reduce the number of Thai chili peppers or remove the seeds.
- This salad pairs beautifully with grilled meats, especially chicken or shrimp.