Thai Papaya Salad or Som Tum

🧂 Ingredients

• 1 pc fresh green papaya

  (1.2 -1.5 kg)
• 250 gr snake beans
• 250 gr carrots
• 24 pcs cherry or plum tomatoes
• 50 gr unsalted peanuts
• 2 tbsp dried shrimps

  (optional)
• 6-12 pcs Thai chili birds
• 4-5 pcs garlic cloves
• 80 ml tamarind juice
• 4-5 pcs limes
• 3 tbsp fish sauce
• 3 tbsp palm sugar or coconut sugar

  melted with 1 tbsp of water into a thick syrup
• ½ pc white cabbage cut into quarters
• 1 pc cucumber cut into sticks
• Fresh coriander leaves

Instructions

• 1 Roast the unsalted peanuts in the oven at 160°C. Cool them and crush them
  roughly.
• 2 Wash and peel all vegetables
• 3 Cut the green papaya and the carrots to julienne.
• 4 Cut the snake beans to 4-5 cm sticks and halve the tomatoes.
• 5 Chop the garlic cloves and the Thai red chili birds.
• 6 Squeeze 3 limes and reserve the juice for the dressing, then cut another one
  into quarters for garnish.
• 7 Pound the garlic, chilies and quartered lime in a bowl.
• 8 Add the lime juice, palm sugar, fish sauce and the tamarind juice. Stir well
  with your spoon and adjust to taste.
• 9 Add the ⅓ of the julienned green papaya, the carrots and pound to bruise the
  vegetables into the dressing.
• 10 Add the remaining green papaya, tomatoes, green beans, peanuts and mix well.
• 11 Serve the salad in a bowl and garnish with the white cabbage, cucumber and fresh
  coriander leaves.

Nutrition Info