Papaya Salad (Som Tum)
Such bright, fresh flavors.
Prep Time 15 minutes mins
- 2 Thai green chili peppers
- 1/2 cup long beans sliced 1/2 inch thick
- 2 cloves garlic peeled
- 1/2 tomato sliced
- 2 cups shredded green papaya sub english cucumber
- 1/4 cup roasted peanuts
- 1 teaspoon palm sugar chopped fine
- 2 teaspoons fish sauce
- 1 Tablespoon lime juice freshly squeezed
Salad
Place chilies, long beans and garlic in bowl and grind together until the break up.
In medium size bowl gently mix together the ground chili mixture, tomato and green papaya or cucumber.
Salad dressing
In small bowl, combine palm sugar, fish sauce and lime juice. Stir until sugar dissolves.
Pour dressing over salad, toss gently to combine and top with roasted peanuts.
- We substituted English cucumber for the green papaya. After you shred the cucumber, place it in a colander that is lined with paper towels and on top to draw out excess moisture.
- Palm sugar was a brand new ingredient to me. It came in little pre-formed hard cakes. I shaved off pieces with a chef's knife and chopped it very fine. I think you could also grate it as well.