A spicy, tangy, and refreshing salad made with shredded green papaya, herbs, and a delicious mix of bold flavors.
Ingredients
For the Salad
- 1cupgreen papaya (julienned)
- 1/2cupcucumber (julienned)
- 1cupcherry tomatoes (halved)
- 1/2cupspring onions (thinly sliced, lengthwise)
- 1cupfine beans (pounded with the back of a knife)
- 2pieceThai red chillies (deseeded & thinly sliced)
- 1tspgarlic (peeled & finely grated)
- 1tspginger (finely grated)
- 2tbsppalm sugar (dissolved in hot water)
- 1tsplemongrass (thinly sliced)
- 1tbspanchovy / shrimp paste
- 2tbsppeanuts (roasted)
- 1tbspfish sauce
- 1tbsplime juice
- 2tbsplight soy sauce
- 2tbspThai basil chiffonade (or half basil, half mint)
- 1tbspcoriander leaves
How to make Som Tam (Thai Papaya Salad)
Make the Dressing
In a small saucepan, add the lime juice, soy sauce, chillies, garlic, palm sugar, anchovy paste, lemongrass, and ginger.
Gently heat and simmer for 5 minutes until the flavors have infused. Set aside to cool.
Assemble the Salad
In a platter or salad bowl, combine the papaya, fine beans, tomatoes, spring onions, cucumber, and peanuts.
Mix through, then pour over the dressing and mix again until well distributed.
Garnish with Thai basil (or basil and mint), as well as coriander.
Tips & Tricks
For a more intense flavor, let the salad sit for a few minutes before serving.
Adjust the number of chillies according to your spice preference.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...