Vegan Som Tum (Thai Green Papaya Salad)
A vibrant, crunchy, and refreshing Thai salad that perfectly balances spicy, sour, salty, and sweet flavors without using fish sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Green papaya, shredded
- 1/2 cup Carrot, shredded
- 1 cup Cherry tomatoes, halved
- 1/2 cup Long beans, cut into 1-inch pieces
- 2 tablespoons Roasted peanuts, unsalted
- 2 pieces Garlic cloves
- 2 pieces Thai bird's eye chilies
- 2 tablespoons Vegan fish sauce (or light soy sauce)
- 3 tablespoons Lime juice, freshly squeezed
- 1 1/2 tablespoons Coconut sugar (or palm sugar)
- 1 teaspoon Tamarind paste(optional)
Instructions
- 1
Peel the green papaya and shred it using a mandoline or a large grater into long, thin strips.
- 2
In a large clay mortar, pound the garlic cloves and Thai chilies with a pestle until they are broken down into small pieces.
- 3
Add the long beans to the mortar and bruise them lightly with the pestle to allow them to absorb the dressing.
- 4
Add the coconut sugar, vegan fish sauce, lime juice, and tamarind paste to the mortar, stirring with a spoon to dissolve the sugar.
- 5
Add the shredded papaya, carrots, and cherry tomatoes to the mixture.
- 6
Use the pestle to lightly pound the salad while simultaneously using a large spoon to toss and mix the ingredients until well coated.
- 7
Add half of the roasted peanuts and give it one final gentle toss.
- 8
Transfer to a serving plate and garnish with the remaining roasted peanuts.
Nutrition per Serving
185
Calories
5g
Protein
32g
Carbs
6g
Fat
6g
Fiber
18g
Sugar
840mg
Sodium
Ratings & Reviews
No ratings yet
