PAPAYA SALAD (SOM TAM)
Award-winning chef Andy Ricker teaches you how to make the famous Thai salad as you've never had it before, with a perfect balance of sweet, sour, spicy, and salty. Bonus: Learn how to shred papaya the way they do at roadside stands in Thailand! We've never seen anything like it.
Provided by Andy Ricker
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Cut off both ends of papaya. Use a vegetable peeler to remove green skin. To shred the papaya, hold it in one hand and use a knife to rapidly chop long, shallow cuts into the surface (making sure all the cuts run lengthwise, in the same direction). Then, thinly slice off the top layer into a bowl. This Thai method of shredding results in papaya strands that are pleasingly irregular and rustic. (Once you get the hang of it, it gets easier and you'll get much faster, but another option is to use a peeler with a shredding blade.) Shred ⅓-½ of the papaya, about 2 loosely packed cups; make sure there are no seeds.(Reserve the rest of the papaya for a different use, or for additional servings of papaya salad.)
- Salad: Place the clay mortar on a towel to keep it stable. To the mortar, add garlic, chiles, and softened palm sugar. Using a long spoon (to mix) and the pestle (to pound), pound and mix the chiles and garlic to break them up, about 10 seconds. Add two quartered pieces of Key lime, and continue pounding and mixing just enough to release juices, 10 seconds. (From this point on, pound lightly to bruise the ingredients and release flavors; do not smash.) Add shrimp; pound lightly, then mix for 5 seconds.
- Trim the long beans and slice into 2½-inch pieces; you should have about ¼ cup of long beans. Add to the mortar; pound lightly to bruise, then mix for 5 more seconds. Add papaya, fish sauce, tamarind water, and lime juice. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.) Use the pestle to lightly pound the salad to the bottom of the mortar, and the spoon to turn the salad over, about 1 minute. Add halved cherry tomatoes, lightly pound, then mix, 10 seconds; add peanuts and toss with the spoon. (Do not pound the peanuts, as they will release oil and make the salad greasy).
- Serve: Place cabbage wedge on the edge of a serving platter. Arrange papaya salad on platter and serve immediately.
TOMATO CUCUMBER AND PAPAYA SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning.
- Serve family style.
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 (SOM TAM MALAKOR)
This papaya salad is light and refreshing. I can easily eat a giant bowl of it and be completely satisfied. And as an extra bonus, this salad is pretty healthy. I sometimes add extra chiles because I enjoy a lot of heat. That's what is great about this recipe, it is easily customized to suit individual tastes.
Provided by Ms. Tea
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
- Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes.
- Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing.
- Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 37.3 g, Cholesterol 5.2 mg, Fat 9.8 g, Fiber 7.3 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 1126.2 mg, Sugar 16.6 g
TOMATO PAPAYA SALSA
Provided by Sheila Lukins
Categories Condiment/Spread Tomato Appetizer Lime Papaya Spring Summer Chill Cilantro Parade Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
TOMATO PAPAYA SALAD
I made this recipe last summer after I saw the colourful summer tomatoes. I love papaya and find it a great ingredient. My wife likes mango more (I try not to fault her on that) and this salad works with mango as well. While pretty much all tomatoes are available year round, I find the fresh, summer grown tomatoes are key for the full flavour. Smell your tomatoes! If they don't smell like a tomato, they ain't going to taste like one.
Provided by whatscooking
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine and toss the first eight ingredients (include any reserved juices).
- Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
- Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.
Nutrition Facts : Calories 214.2, Fat 15.2, SaturatedFat 2.1, Sodium 25, Carbohydrate 19.7, Fiber 4.5, Sugar 10.4, Protein 3
More about "tomato papaya salad recipes"
THAI GREEN PAPAYA SALAD RECIPE (ส้มตำ) - THAI STREET FOOD STYLE!
From eatingthaifood.com
4.9/5 (15)Category SaladCuisine Thai FoodTotal Time 15 mins
RIPE PAPAYA SALAD • SIMPLE SUMPTUOUS COOKING
From mrishtanna.com
THAI PAPAYA SALAD | AUTHENTIC THAI RECIPE | ROSA'S THAI
From rosasthai.com
JICAMA, PAPAYA, TOMATO AND CUCUMBER SALAD
From caribbeangreenliving.com
GREEN PAPAYA SALAD (SOM TUM THAI) RECIPE | BON APPéTIT
From bonappetit.com
THAI GREEN PAPAYA SALAD: QUICK & EASY RECIPE! - THE WOKS OF LIFE
SOM TUM (GREEN PAPAYA SALAD) RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 (495)Category Quick, Snack, Appetizer, Side DishCuisine ThaiTotal Time 20 mins
PAPAYA SALAD RECIPE (VEGAN SOM TAM) - FUN FOOD FROLIC
From funfoodfrolic.com
AUTHENTIC THAI PAPAYA SALAD RECIPE: HOW TO MAKE SOM TAM THAI …
From flavortheglobe.com
SOM TAM THAI (CENTRAL THAI-STYLE GREEN PAPAYA SALAD) RECIPE
From seriouseats.com
SOM TAM (THAI PAPAYA SALAD) - BEYOND KIMCHEE
From beyondkimchee.com
TOMATO FETA SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
GREEN PAPAYA SALAD | RECIPETIN EATS
From recipetineats.com
PAPAYA SALAD RECIPE - FIT FOODIE FINDS
From fitfoodiefinds.com
VIETNAMESE SALAD: TOP 13 DELICIOUS RECIPES TO SAVOR - VINPEARL
From vinpearl.com
TOMATO PAPAYA SALAD - SCOTT JOSEPH ORLANDO
From scottjosephorlando.com
29 MAKE-AHEAD SALADS TO PACK FOR LUNCH OR BRING TO THE PARTY
From epicurious.com
SOM TUM (GREEN PAPAYA SALAD) - A SPICY PERSPECTIVE
From aspicyperspective.com
BEST TOMATO SALAD RECIPES | 27 EASY TOMATO SALADS - DELISH
From delish.com
You'll also love