The first time I had papaya salad (som tam) at my favorite Thai restaurant I was dazzled by the tangy sweet and piquant crunchy flavors that graced my taste buds and I became an overnight fan. I love this salad and I trust you will too. You can get the sambal, fish paste, fish sauce and green papayas at most Asian markets. This is low fat, diabetic friendly, gluten free and high in fiber and nutrition.
Thai Papaya Salad
Yield: 1-2 servings
4 cups shredded green papaya
2 cups shredded carrots
1/3 cup lime juice
1/4 cup fish sauce
1/8 small head of iceberg lettuce cut into a wedge
1/2 small tomato cut into wedges
1 tablespoon chopped roasted salted peanuts
5 teaspoons honey
2 teaspoons minced garlic
1 teaspoon shrimp paste
1 teaspoon sambal chile paste
Wash and peel carrot, green papaya and shred. I use a mandoline.
Mix shredded carrots and papaya in a bowl. Make dressing with lime juice, honey, garlic, fish sauce, shrimp and chili paste. Cut lettuce and tomato as described and arrange on plate as pictured. Pour dressing over salad, lettuce and tomato wedges. Sprinkle chopped peanuts over the top and serve.
© 2010 Aron David Bradley