Carrot or Papaya Salad (SOM TAM)

10:44 PM Posted In Edit This 0 Comments »
Carrot or Papaya Salad (SOM TAM)

Carrots or raw papaya or
cabbage or cucumber, shredded2cups
Fresh bird's eye chili peppers, bruised8
Unsalted, toasted peanuts,
oarsely ground4tbsp.
Dry shrimps, ground5 - 6tsp.
(4 servings)


Fish sauce1/4cup
Brown sugar1/2cup

Lime juice1/2cup
Garlic chopped2cloves

1. To make the dressing, combine all the dressing ingredients together and set aside.
2. Grate the carrots or any of the vegetables mentioned above, rinse in cold water and drain well.
3. Toss the salad with the salad dressing adding the creshed bird's eye chili peppers should your salad spicy. Add a teaspoon of the peanuts and ground shrimps and toss thoroughly.
4. Plate the salad and garnish with ground peanuts and ground shrimps.

Som tam became famous during the Vietnam war when American G.l'.s came to Thailand for R and R and were introduced to this salad from the North East. Raw papaya is difficult to get in some countries so we suggest you use carrots or cabbage instead. It is recommended that once this salad is tossed it should be eaten immediately since Thai salad dressings do not have oils which help salads stay fresh longer.
Do you know that the flesh and oil from papaya is used to make meat tenderizers? NO wonder it helps your digestion.