Thai Papaya Salad or Som Tum
The papaya is traditionally pounded with a pestle and mortar, and this is where the term ‘pok pok’ comes from.
Prepare the vegetables
Wash and peel all vegetables
Cut the green papaya and the carrots to julienne.
Cut the snake beans to 4-5 cm sticks and halve the tomatoes.
Chop the garlic cloves and the Thai red chili birds.
Squeeze 3 limes and reserve the juice for the dressing, then cut another one into quarters for garnish.
Prepare the dressing
Pound the garlic, chilies and quartered lime in a bowl.
Add the lime juice, palm sugar, fish sauce and the tamarind juice. Stir well with your spoon and adjust to taste.
Add the ⅓ of the julienned green papaya, the carrots and pound to bruise the vegetables into the dressing.
Add the remaining green papaya, tomatoes, green beans, peanuts and mix well.
Serve the salad in a bowl and garnish with the white cabbage, cucumber and fresh coriander leaves.
- Palm or coconut block sugar is the best for Asian recipes. Melt the sugar blocks with a small amount of water to make a thick syrup and store in the refrigerator.
- The palm sugar has a lower glycaemic index and is considered healthier than sugar cane.
- Tamarind is a remarkable ingredient, as sour as lemon and as sweet as dates. It is the fruit pod of a tree, native to Asia and northern Africa.
Calories: 84kcalCarbohydrates: 13gProtein: 3gFat: 3gSodium: 564mgFiber: 2gSugar: 7gVitamin A: 5460IUVitamin C: 9mgCalcium: 31mgIron: 1mg