Thai green papaya salad (Som Tam)? Happy Sunday, everyone, I’m sharing an oil-free, crunchy, and refreshing salad if you want something green☘️ today! I found my green papaya from a local Asian market. Some stores sell shredded green papaya that will save you some time preparing this dish.
~ 1 green papaya, about 1.5lbs
~ 1/2 cup of french green beans, cut into thin strips and blanched
~ 1/4 cup of grape tomatoes, halved
~ 1/2 cup of vegan fish sauce
~ 1 tbsp coconut sugar
~ 3-4 Thai chili, chopped
~ juice from 1 lime
~ 2 tsp salt
~ dry roasted peanuts
To prepare your green papaya, you will need a vegetable peeler. Peel papaya skin off and cut into half – lengthwise, spoon out all the white seeds and discard. Please remove as much white part that was attached to the seeds as possible, those will give you a bitter taste.
Then, cut each half lengthwise into quarters. I used a mandolin with julienned slicer to get these thinly sliced. In a pot with hot water, quickly blanch green beans, rinse with cold water and set aside to cool.
In a large salad bowl, combine tomatoes and green beans together with green papaya. Whisk all sauce ingredients in a separate bowl and pour over the papaya mixture. Toss well and leave aside for 10 mins, season with more salt or fish sauce if needed. Garnish with roasted peanuts before serving.
Hope you like this and stay tuned for my other Thai inspired dishes tomorrow.? Have a wonderful? Sunday
#papayasalad #somtam #oilfree #plantbased #bestofvegan #letscookvegan #thaifood #veganfoodie #asianfoodporn #buddhabowl #veganbowl #veganfoodshare #veganrecipes #whatveganseat #f52grams @food52
#huffposttaste #gloobyfood #thenewhealthy #vegetariana #vegansinmalaysia #feedfeed @thefeedfeed #thrivemags #eatrealfood #lowcarbrecipes #glutenfreevegan #poweredbyplants #woonheng