Som Tam/ Raw papaya Salad
Som Tam/ Raw papaya Salad
The ultimate balance of sweet, sour, and spice.
Serving
2-3
Preparation Time
30 mins
Sauces –
Me Soo Yum Thai Sweet and Sour Salad Dressing
Ingredients:
For the Salad
- 1½ cups shredded green (unripe) papaya, finely shredded
- ½ cup shredded carrot (optional)
- 2-3 long beans (or green beans), cut into 1-inch pieces
- ½ cup moong bean sprouts
- ¼ cup roasted peanuts, crushed
- 2 tablespoons chopped fresh cilantro (optional)
For the Dressing
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons Light soy sauce
- Me Soo Yum Thai Sweet and Sour Salad Dressing – 75 ml
- ½ teaspoon minced garlic
- 1 finely chopped Thai bird’s eye chilli (adjust to taste)
- ½ teaspoon salt (or to taste)
Directions:
Step 1:
Prepare Vegetables:
Shred the green papaya and carrot. Soak them in ice water for 10–15 minutes to firm them up, then drain thoroughly and pat dry with paper towels to remove excess water (this prevents diluting the dressing).
Step 2:
Bruise Beans:
Using a mortar and pestle, gently bruise the long beans to release flavour.
Step 3:
Make Dressing:
In a small bowl mix Me Soo Yum Thai Sweet and Sour Salad Dressing, lime juice, soy sauce, garlic, chopped chilli, and salt.
Step 4:
Combine Salad:
In a large bowl, combine the shredded papaya, carrot, bruised beans, bean sprouts, peanuts, and cilantro.
Step 5:
Add Dressing:
Pour dressing over the salad and toss well to coat everything evenly.
Step 6:
Adjust Flavours:
Taste and adjust salt, lime, or chilli as preferred.
Step 7:
Chill and Serve:
Refrigerate the salad 10–15 minutes before serving for flavours to meld and serve fresh.
This recipe delivers the classic Som Tam texture and flavour—crunchy, spicy, tangy, and slightly sweet with a hint of nuttiness from peanuts. It is ideal as a refreshing side dish or appetizer.
