GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
GREEN PAPAYA SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
THAI GREEN PAPAYA SALAD
Provided by Molly Wizenberg
Categories Salad Tomato Appetizer Side Low Fat Low Cal Papaya Peanut Shrimp Healthy Low Cholesterol Cilantro Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 5 ingredients in medium bowl. Set dressing aside.
- Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
- Ingredient tips:
- Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.
CARIBBEAN PAPAYA SALAD
Make and share this Caribbean Papaya Salad recipe from Food.com.
Provided by Pesto lover
Categories Papaya
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel, seed and cube papaya into large bite-size pieces.
- Add all other ingredients.
- Stir and refrigerate for 30 minutes, for flavors to blend.
PAPAYA SALAD
Steps:
- Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.
- Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.
GREEN PAPAYA SALAD
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Provided by Kris Yenbamroong
Categories Thailand Los Angeles Papaya Peanut Side Salad Backyard BBQ Green Bean Carrot Lime Juice
Number Of Ingredients 10
Steps:
- In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
- Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
- Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
PAPAYA SALAD
Papaya salad, the authentic Laotian way. This recipe is from my mother and she cooks real Lao food well, as she is from Laos. Thailand also has a similar meal, but they're copiers.
Provided by Emma V.
Categories Thai
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice papaya skin.
- Shred off thin slices of papaya.
- Put peppers and garlic in a mortar and smash with a pestle into tiny pieces.
- Slice tomatoes in half and put into mortar.
- Squeeze lime slice into mortar and insert ½ tsp of sugar into mix.
- Next, put 3 tablespoons of fish sauce and the monosodium glutamate into mixture.
- 7. Using the pestle, mix the ingredients w/o papaya by smashing for a little.
- Add the papaya slices.
- Mix by smashing until satisfied.
- May add various meats ex. chicken, pork. Serve onto plate with sticky rice or fried pork skins.
Nutrition Facts : Calories 311.5, Fat 2.3, SaturatedFat 0.5, Sodium 2172, Carbohydrate 71.1, Fiber 15.4, Sugar 49.8, Protein 7.9
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- Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
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