How to make Green Papaya Salad

This green papaya salad, known as som tam, is popular in most areas of Thailand.  The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!

Makes 4 Servings


Prep Time: 20 minutes

Cook Time: 5 minutes


  Ingredients:

 2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife.


3 medium roma tomatoes, or use a few more if you can find cherry tomatoes

A handful of fresh string beans cut into 1 inch pieces

2 tablespoons dried shrimp

4-6 fresh Thai chiles, remove stems

3-4 cloves garlic

2 tablespoons fish sauce

2 tablespoons palm sugar

2 tablespoons fresh lime juice

2 tablespoons juice of pickled mud fish (optional)


* DRESSING:

* 1/2 tsp. shrimp paste (if vegetarian, substitute 1 extra Tbsp. soy sauce)

* 2 Tbsp. good-tasting oil, such as olive

* 2 Tbsp. fish sauce OR vegetarian fish sauce, OR 2+1/2 Tbsp. soy sauce

* 3 Tbsp. lime juice

* 1/2 to 1 Tbsp. liquid honey



Preparation:
1. First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.

2. Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.

3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.

4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.

5. To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander.
If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.