Green Papaya Salad (Som Tum) (Vegan W/ Raw Option) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a very popular salad in Thailand. This is a vegetarian version and quite spicy. You can buy shredded green papaya but you can do this yourself as well. This is traditionally made with a large mortar and pestle but you can just use a strong spatula. Cook time is marinating time. Serve along with sticky rice. (Note: pregnant women should not eat green papaya or at least research & take caution!!!) Ingredients:
1 garlic clove |
6 long green beans, cut into 1 inch pieces |
8 cherry tomatoes, halved |
1 -2 chili pepper |
2 cups papayas, shredded |
2 tablespoons peanuts, toasted or 2 tablespoons raw cashews, chopped |
1 1/2 tablespoons soy sauce (shoyu) |
1 lime, juice of |
1 1/2 tablespoons sugar or 1 1/2 tablespoons agave nectar |
thai basil (garnish) |
Directions:
1. If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
2. Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
3. No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
4. Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.
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