Green papaya is used in South East Asian cuisine for making curries or salad. It can also be used as meat tenderizer. Green papaya salad or Som Tam is a spicy Thai side dish made with fish sauce. I have been searching for a vegetarian version of the salad and came upon a nice recipe on the Spruce Eats. I have tried it many times and love it. I have modified the recipe a little.
Ingredients:
2 cups green papaya, peeled and grated or julienne cut
1/4 cup green beans, sliced 2 inch long
1/4 cup carrot, peeled and grated or julienne cut
1/4 cup cabbage, sliced into thin strips
4 spring onion, sliced
8-10 cherry tomatoes, cut in half
For dressing:
2 cloves garlic, minced
1-2 Thai chili or green chili, minced (more if you want it spicy)
1 tbsp. lemon juice
1/2 teaspoon raw sugar or brown sugar or honey or agave nectar
1/4 teaspoon salt
2-3 tablespoon roasted peanuts
1 tablespoon vegetarian tom yum paste
1 teaspoon soy sauce
1 tablespoon sesame oil
Method:
1. Place the vegetables in a large bowl.
2. Crush garlic and chili in a motor pestle. Add brown sugar, salt, tom yum paste, 1 tablespoon peanuts, oil, and soy sauce. Mash with pestle.
3. Toss salad with dressing. Serve on a bed of lettuce if you want and top with remaining crushed peanuts.
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