Som Tam Salad - Green Papaya Salad Recipe- By Chef Nitin Pal Singh

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is a vegetarian alternative, while salt + water is a budget-friendly option.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness, while brown sugar is a cost-effective substitute.

Trim the green beans lengthwise into long slants using a sharp knife.

Peel the green papaya using a peeler, ensuring the entire green layer is removed.

Change the blade on the grater to create long strips of the peeled papaya.

Peel the carrot and cut it into long strips using the same grater blade.

Chop the jaggery into pieces to help it dissolve more easily with the lemon juice.

In a bowl, combine the chopped jaggery with lemon juice and let it mix together.

In a mortar and pestle, pound 2 red chilies and 4-5 cloves of garlic until well mixed.

Add salt to the chili and garlic mixture to balance the flavors.

Blanch the green beans in boiling salted water, then transfer them to cold water to stop cooking.

In a mixing bowl, combine the grated papaya, carrot, and blanched green beans, and pound them lightly to mix the flavors.

Add halved cherry tomatoes to the salad mixture.

Pour the dressing made from jaggery and lemon juice over the salad and mix well.

Taste the salad and adjust seasoning with more dressing if needed.

Add crushed roasted peanuts to the salad for crunch.

Garnish the salad with fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens