Ingredients with Measurements:
- 1 medium-sized green papaya, peeled and julienned
- 1 small carrot, peeled and julienned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup red onion, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 1-2 Thai chili peppers, thinly sliced (optional)
Special Equipment Needed:
- A large mixing bowl
- A sharp knife
- A vegetable peeler
- A cutting board
- A mortar and pestle (optional)
Step-by-Step Instructions:
1. In a large mixing bowl, combine the julienned papaya, carrot, cherry tomatoes, chopped peanuts, fresh cilantro, mint, basil, and sliced red onion.
2. In a separate bowl, whisk together the fish sauce, lime juice, brown sugar, and sliced chili peppers (if using) until the sugar is dissolved.
3. Pour the dressing over the salad and toss well to combine.
4. If desired, use a mortar and pestle to lightly pound the salad to help release the flavors.
5. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 5g
Sodium: 900mg
Sugar: 13g
Fiber: 4g
Substitutions for ingredients:
- Green mango can be used instead of green papaya.
- Cashews or almonds can be used instead of peanuts.
- Red bell pepper can be used instead of cherry tomatoes.
- Shallots can be used instead of red onion.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add cooked shrimp or chicken for a heartier salad.
- Use different herbs such as Thai basil or lemongrass.
- Add sliced cucumber or bell pepper for extra crunch.
- Use honey or agave nectar instead of brown sugar for a vegan option.
Tips and Tricks:
- Use a julienne peeler to easily create thin strips of papaya and carrot.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
This salad is best served fresh and should be consumed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This salad is not meant to be reheated.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional fresh herbs and chopped peanuts.
Garnishes:
- Fresh cilantro, mint, or basil leaves
- Chopped peanuts
- Sliced chili peppers
Pairings:
- Grilled chicken or shrimp
- Steamed rice
- Crispy spring rolls
Suggested Side Dishes:
- Tom yum soup
- Pad Thai noodles
- Sticky rice
Troubleshooting Advice:
- If the salad is too spicy, add more lime juice and fish sauce to balance out the flavors.
- If the salad is too sweet, add more lime juice and fish sauce to balance out the flavors.
Food Safety Advice:
- Make sure to thoroughly wash all produce before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
Papaya salad, also known as som tam, is a popular dish in Thailand and Laos. It is typically made with green papaya, which is a staple ingredient in Southeast Asian cuisine.
Flavor Profiles:
This salad is a balance of sweet, sour, salty, and spicy flavors.
Serving Suggestions:
Serve this salad as a refreshing appetizer or side dish at your next summer barbecue or potluck.
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