Som Tam is a fresh Thai salad with really simple and clean flavors. It serves as a great side and main dish as well depending on the kind of mood you are in. Since it has all raw veggies, it’s high in fiber and keeps all the minerals intact. Because of its slightly sweet base, hubby dearest is a big fan! My version is all veggie, but people love to add dried shrimp in it so feel free to add that in. J
PREPARATION TIME: 15-20 minutes
DIFFICULTY SCALE: Low
- Green papaya – ½ , peeled and shredded
- Cherry Belle Radish – 3-4
- Cherry Tomatoes – 5-6
- Garlic – 2 cloves, crushed
- Spring onion – 1
- Ginger – 1 small piece, grated
- Light Soy – 1 teaspoon
- Brown Sugar – 2 teaspoons
- Lemon – 1
- Toasted peanuts – 3 tablespoons
- Sesame seeds – 1 tablespoon
- Red Chilli/Thai Chili – 1
- Salt – to taste
- Peel a garlic and roughly crush it.
- Add 2 teaspoons of brown sugar in a cup and squeeze the juice of one lemon in it. Mix well.
- Add salt, soy sauce and crushed garlic to it and mix well.
- Dry roast peanuts in a pan and roughly crush them.
- Dry roast some sesame seeds as well and set aside.
- Peel and shred half green papaya and place it in a bowl.
- Shred some garlic and add to it.
- Finely dice a spring onion till the stalk and add it as well.
- Cut the cherry tomatoes in half and add them to the bowl
- Thinly slice the radish and add it to the bowl as well.
- Add the dressing and mix well.
- Add crushed peanuts and sesame seeds on top and serve.
You can also add flat beans to the salad, which I didn’t have at the moment. Hope you like this tangy and sweet Thai salad as much as I do.