Thai Papaya Salad (Som Tum)
ID: 348f3d54...
A classic, refreshing Thai street food salad featuring crunchy green papaya, carrots, and green beans tossed in a sweet, sour, salty, and spicy dressing. It's the perfect healthy, vibrant salad to beat the summer heat.
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🍳 Cooking Flow
Blanch the French beans and prepare the julienned papaya and carrots. → Place all the vegetables in an ice bath for 5 minutes to lock in the crunch, then drain thoroughly. → Crush chillies, garlic, basil, sugar, vinegar, lemon juice, and salt in a mortar to make the dressing. → Toss the drained vegetables, cherry tomatoes, and coriander with the dressing. → Mix in crushed peanuts, adjust seasoning, garnish, and serve cold.
Cooking Steps
Brief Cooking Order
Blanch the French beans and prepare the julienned papaya and carrots. → Place all the vegetables in an ice bath for 5 minutes to lock in the crunch, then drain thoroughly. → Crush chillies, garlic, basil, sugar, vinegar, lemon juice, and salt in a mortar to make the dressing. → Toss the drained vegetables, cherry tomatoes, and coriander with the dressing. → Mix in crushed peanuts, adjust seasoning, garnish, and serve cold.
Introduction
A classic, refreshing Thai street food salad featuring crunchy green papaya, carrots, and green beans tossed in a sweet, sour, salty, and spicy dressing. It's the perfect healthy, vibrant salad to beat the summer heat.
Step 1
Bring a small saucepan of water to a boil over medium-high heat.
Step 2
Peel the raw papaya and use a julienne peeler to slice it into thin, even strips. Transfer them to a mixing bowl.
Step 3
Drop the cross-cut French beans into the boiling water and blanch them for 3 to 4 minutes.
Step 4
Add julienned carrots, 4-5 ice cubes, and cold water to the bowl containing the julienned papaya to create an ice bath.
Step 5
Drain the blanched French beans and immediately place them into the ice bath bowl. Let the vegetables soak together for about 5 minutes to keep them exceptionally crunchy.
Ingredients List
Important Notes
To make ahead: Julienne all veggies, ice-bath them, drain completely, and store in the fridge. Prepare the dressing in a separate bottle and keep chilled.
Only toss the vegetables with the dressing and peanuts right before serving to prevent the salad from getting soggy.
Thai bird's eye chillies are extremely hot. Adjust the amount according to your personal spice tolerance.
If you don't have rice wine vinegar, you can substitute it with extra lemon or lime juice.
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