Som Tum (Green Papaya Salad)

Som Tum (Green Papaya Salad) is a popular and refreshing salad from Thailand that will awaken your taste buds! The combination of salty, sour, sweet, and hot makes it mouth-watering. This has been in my recipe collection for quite a while and I loved it when I was in Thailand (we also made it in school during Asian week). Green papayas are unripe papayas, which can be found in Asian markets. Choose very firm ones with minimal blemishes.

Salad 1    cup green beans, blanched 1/2   green, unripe papaya, shredded 2    tomatoes, cut into wedges 1   tbsp.               dried shrimp, rehydrated and chopped (optional)*** 1/4 cup peanuts, roasted and chopped 3    tbsp. cilantro, chopped
Dressing 1.5  tbsp. palm sugar 3     tbsp. fish sauce 1/4  cup lime juice, freshly squeezed 1     garlic clove, minced 1 red chili, sliced

Bring salted water to a simmer. Trim the green beans and cut into 1-inch pieces. Blanch the beans for approximately 1-2 minutes and refresh in cold water. Drain and place into a large bowl. Peel the papaya and cut it in half. Scrape out the seeds. Using a grater or mandoline, shred into large strands. Traditionally, and if you are very experienced with a sharp knife as one of the students from Thailand in our class was, hold the peeled papaya in one hand and hack away at it with your knife. Then run your knife along the papaya lengthwise to cut strands - yikes! Not recommended if you do not know what you are doing!. Add the shredded papaya, tomatoes, shrimp, and roasted peanuts to the beans.

To prepare the dressing mix the palm sugar, fish sauce, lime juice, garlic, and red chili together. Taste and adjust to your liking. Pour the dressing over the mixture. You can let it sit for a while to allow the flavors to combine. I like to garnish with cilantro leaves. Makes 2 large servings.

***Traditionally, this salad is made with chopped, dried shrimp but I don't particularly like it in this dish. You can skip it if you like.

Tagged as: [ papaya recipes salad somtum thai ]