Ingredients with Measurements:
- 1 green papaya, peeled and shredded
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 2 cloves garlic, minced
- 2 Thai chili peppers, minced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the shredded green papaya, cooked shrimp, cherry tomatoes, chopped peanuts, cilantro, and mint.
2. In a small bowl, whisk together the minced garlic, minced Thai chili peppers, fish sauce, lime juice, and brown sugar until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional chopped peanuts and cilantro, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 14g
- Protein: 17g
Substitutions for ingredients:
- If green papaya is not available, you can use shredded carrots or jicama instead.
- If you don't like shrimp, you can use cooked chicken or tofu instead.
Variations:
- Add sliced cucumber or red onion for extra crunch and flavor.
- Use different herbs, such as basil or lemongrass, for a different flavor profile.
- Add sliced avocado or mango for a tropical twist.
Tips and tricks:
- Use a mandoline or vegetable peeler to shred the green papaya thinly and evenly.
- To make the salad spicier, add more Thai chili peppers or a dash of hot sauce.
- If you prefer a sweeter dressing, add more brown sugar or honey.
Storage instructions:
- This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is meant to be 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 peanuts and cilantro for a pop of color.
Garnishes:
- Chopped peanuts
- Cilantro
- Sliced Thai chili peppers
Pairings:
- This salad pairs well with grilled meats or seafood, such as chicken or fish.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the dressing is too salty, add more lime juice or brown sugar to balance the flavors.
- If the salad is too spicy, add more shredded papaya or cucumber to dilute the heat.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before preparing the salad.
- Use cooked shrimp that has been stored properly in the refrigerator.
- Serve the salad immediately or store it in the refrigerator to prevent bacterial growth.
Food history:
- Green papaya salad, also known as som tam, is a popular dish in Thailand and other Southeast Asian countries. It is typically made with shredded green papaya, tomatoes, chili peppers, and a tangy dressing.
Flavor profiles:
- This salad is sweet, salty, sour, and spicy all at once, with a refreshing crunch from the shredded papaya and herbs.
Serving suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish at a barbecue or potluck.
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Region: Thai