Ingredients with Measurements:
- 1 green papaya, peeled and shredded
- 1/2 cup roasted cashews, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 red chili pepper, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded green papaya, chopped cashews, halved cherry tomatoes, chopped cilantro, chopped mint leaves, and thinly sliced green onions.
2. In a small mixing bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and thinly sliced red chili pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Serve the salad cold and garnish with additional chopped cashews, cilantro, and mint leaves.
20 minutes
Temperature: Serve cold
Serving size: 4
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
Substitutions for ingredients:
- Green papaya can be substituted with jicama or cucumber.
- Cashews can be substituted with peanuts or almonds.
- Cherry tomatoes can be substituted with diced bell peppers or sliced cucumbers.
- Fish sauce can be substituted with soy sauce or tamari.
- Brown sugar can be substituted with honey or maple syrup.
- Red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add grilled shrimp or chicken for a protein boost.
- Use different herbs such as Thai basil or parsley.
- Add sliced avocado for creaminess.
- Top with crispy fried shallots for added crunch.
Tips and tricks:
- Use a julienne peeler or mandoline to shred the green papaya.
- Adjust the amount of chili pepper to your desired level of spiciness.
- Letting the salad sit for at least 10 minutes will allow the flavors to meld together and make the salad more flavorful.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cashews, cilantro, and mint leaves.
Garnishes:
- Chopped cashews, cilantro, and mint leaves.
Pairings:
- Serve with grilled meats or seafood.
- Pair with a light white wine or a cold beer.
Suggested side dishes:
- Steamed rice or rice noodles.
Troubleshooting advice:
- If the salad is too spicy, add more lime juice and brown sugar to balance out the flavors.
Food safety advice:
- Make sure to wash the green papaya and other vegetables thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Green papaya salad, also known as som tam, is a popular dish in Thai cuisine.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
- Serve as a light lunch or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai