How to make som tam or Thai green papaya salad in just 10 minutes
Flavourful and crunchy, this light Thai salad is perfect for a brunch, lunch, or light dinner
Ingredients
1 small, green, unripe papaya4 long, green beans4 cherry tomatoes1 carrot2 garlic cloves1-2 red bird’s eye chilies3 tbsp soya sauce/fish sauce2 tbsp fresh lime juice1 1/2 tbsp palm sugar2 tbsp roasted peanutsRecipe Instructions
1. Use a julienne peeler to shred the papaya and carrot, or use a knife to very finely slice and then julienne. Mix them together and soak in water. Now, rest for 10 minutes and then transfer into a conical strainer. Let all the excess water strain from the papaya and carrot before storing in the refrigerator.
2. For the sweet and spicy sauce, take the palm sugar, soya sauce or fish sauce and lime juice in mixing bowl. Mix them together until the palm sugar dissolves.
3. Cut the beans and cherry tomatoes and keep them aside.
4. Pound together the garlic and chilly in a mortar. Mix the long beans, roasted peanuts and cherry tomatoes together with the chilly garlic paste.
5. Now add the sauce and peeled papaya and carrots, and mix well.
6. Transfer to a serving plate and garnish with roasted peanuts. Serve cool.
