Papaya Thai Salad
In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Ingredients
- Basil - stemmed & chiffonade (4 oz)
- Bean Sprouts (8 oz)
- Cilantro - minced (4 oz)
- Fish Sauce (2 fl oz>
- Honey (2 oz)
- Jalapeno Pepper, Red (8 oz)
- Lime Juice (3 fl oz)
- Oil, Canola Salad (4 fl oz)
- Papaya, Green - shredded (8 lbs)
- Peanuts - dry roasted (1 lb)
- Pepper, Black - ground (.5 oz)
- Salt, Kosher (2 oz)
- Scallion - sliced (6 oz)
- Soy Sauce (1 fl oz)
- Tomatoes, 5x6 - 1 layer cut into strips (2 lbs)
Steps
- Mix the soy sauce, oil, fish sauce, lime juice, and honey well, then set aside.
- Peel the papaya, slice in half and remove seeds, then grate or shred.
- Mix the papaya, tomato strips, green onion, chili, bean sprouts, cilantro, and most basil.
- Add the dressing from step 1, and toss to combine.
- Add the peanuts and toss again.
- Taste. If not sweet enough, add honey. If not salty enough, add fish sauce.
- Sprinkle remaining basil, and fresh coriander to garnish.