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Som Tam Thai (Green Papaya Salad)

Som Tam is a very popular and healthy salad snack in Thailand, made from green papaya, peanuts and chillies. It is eaten at any and all times of the day and is available from street vendors throughout the country. However, the standard edition comes with fish sauce and shrimps so you'd need to ask for Som Tam Thai without fish sauce.

Khaek nuan is a papaya variety consumed only when it is green, as it has crisp and thick flesh with a small amount of seeds. It contains high amounts of vitamins A, C, and E, and folic acid. The papaya is also rich in dietary fibre and has antioxidant properties.

Ingredients

som tam2 cups shredded green papaya
½ cup shredded carrot
Shredded cabbage and yard long green beans

Dried Chilli Dressing:
6 dried hot chilies
4 cloves peeled garlic
1 yard long bean, cut into 3 cm pieces
1 cherry tomato
2 Tbsps roasted peanuts
1 Tbsp dark fermnted soy bean and liquid
1 Tbsp boiled tamarind juice
1 Tbsp lime juice
½ tsp light soy sauce
1½ tsp palm sugar
Dash of salt

Fresh Chilli Dressing:
5 green and red hot chilies
4 cloves peeled garlic
1 pod yard long bean, cut into 3 cm pieces
2 Tbsps roasted peanuts
1 cherry tomato
2 ripe hog plums
1 Tbsp dark fermnted soy bean and liquid
1 Tbsp boild tamarind juice
1 Tbsp lime juice
1½ tsp palm sugar
½ tsp light soy sauce
Dash of salt

Cooking Instructions

  • Option 1 - Dried chilli dressing: in a mortar coarsley pound the dried hot chillies. Add the garlic and yard long bean, lightly crushed. Add roasted peanuts, crushed. Add in the palm sugar, slice the cherry tomato into pieces and add too. Follow this with the dark fermnted soybean and liquid, tamarind juice, lime juice, light soy sauce and salt. Pound and toss to mix well. Adjust the taste to your liking, the taste should be sour, salty and sweet. Add half of shredded green papaya and carrot. Pound and toss lightly to combine. Pour out into a serving dish and serve with a side portion of sliced cabbage and yard long beans.
  • Option 2 - Fresh chilli dressing: pound the fresh hot chilies and garlic coarsley. Add the yard long bean and peanuts, crushed lightly. Add the palm sugar, slice the cherry tomato and hog plums and put in too. Followed with the dark fermented soybean and liquid, tamarind juice, lime juice and salt. Season to taste, it should be sour, salty and sweet. Pound and toss to combine. Add the remaining green papaya and carrot, pound and toss again. Enjoy with fresh vegetables.
Serves 2 people

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