Thai Green Papaya Salad

This green papaya salad, also known as "som tam", is popular the world over, and when you taste it you'll know why. The slightly tart flavor of the green papaya combines wonderfully with the spice of red chili and the saltiness of soya sauce  and dried shrimp and the sweetness of honey (note that it can also be made vegetarian/vegan - see recipe). Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!

Ingredients:
1 small green papaya
1/2 cup roasted peanuts
1 small red onion
3 cloves finely chopped garlic
1 tomato (chopped in cubes or long strips)
1/4 cup chopped thai basil
1 or 2 green thai chili
6 blanched green beans
few strings chopped coriander leaves

Dressing:
1/2 tsp soya sauce (you can use fish sauce too)
2 tbsp good vegetable oil
3 tbsp lime juice
1/2 tsp honey
1/8 tsp chili flakes

Method:

1. Stir all 'Dressing' ingredients together in a cup. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
2. Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
3. Add sliced tomato,  chili/cayenne,  green beans  and most of the basil. Pour over the dressing, tossing well to combine.
4. Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.
5. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts. Serve immediately and ENJOY!



without dressing

Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

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