Green Papaya Salad - Thai Vegan 'Som Tum'
A vegan version of the classic Thai Som Tum
Equipment
- Chopping board
- Chefs knife
- Thai vegetable peeler
- Peeler
- Mixing bowl
- Serving bowl
- Spoon
- Mortar and Pestle
Ingredients
Vegetables
- 300 g Green Papaya
- 80 g Carrots
- 80 g Green beans
- 100 g Tomato - cherry
Seasonings
- 2 each Garlic cloves (small cloves)
- 2 each Red chili - Thai (add more to taste )
- 20 g Palm sugar (to taste )
- 20 ml Lime (to taste )
- 20 g Tamarind paste (optional )
- 40 g Soy sauce (to taste )
To Garnish
- 40 g Peanuts
Method
- Assemble all the ingredients
- Peel papaya and carrot
- Julienne papaya and carrot.Slice green beans, cut cherry tomato in half.
- Add garlic and chili to mixing bowl - crush together.
- Add palm sugar, lime juice, tamarind paste and soy sauce to the mixing bowl and mix together well.
- Add the green beans, green papaya and carrot - mix well.
- Check the seasoning and adjust sweetness, sourness, saltiness or spicyness as you like.
Recipe Notes
Recipe variations:
- If you cannot source green papaya, you can use kohlrabi, radish or carrots.
- Try adding pineapple, apple, sweetcorn or tomato for recipe variations.
Nutrition Facts
Serving: 250gCalories: 144kcalCarbohydrates: 22gProtein: 5gFat: 5gSodium: 596mgPotassium: 430mgFiber: 4gSugar: 14gVitamin A: 4321IUVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 57mgVitamin E: 1mgVitamin K: 14µgCalcium: 50mgCopper: 0.2mgFolate: 68µgIron: 1mgManganese: 0.4mgMagnesium: 53mgPhosphorus: 88mgSelenium: 2µgZinc: 0.5mg
