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Som Tum (Thai Green “Papaya” Salad)

Provisions Magazine, Plow to Plate

 1 cucumber
 2 carrots
 1 red pepper
 3 New Mexico Suave or shishito peppers (optional)
 Handful of green beans, blanched and frenched
 1.50 cups cherry tomatoes sliced in half (or chopped larger tomatoes)
 1 bunch Thai basil (10-15 leaves)
 1 bunch cilantro (cleaned well, leaves and stems can be used)
 4 large shiso (Japanese mint) leaves
 1 cup roasted peanuts, chopped
 ¼ cup shoyu (soy—use white)
 ¼ cup lime juice
 1 tbsp brown sugar
 1 medium clove garlic, microplaned or finely chopped
 1 tsp grated ginger root
 ¼ cup grape seed or neutral vegetable oil
 pinch of red pepper flakes to taste
1

Julienne the cucumber, carrots and peppers.

2

In a small bowl, combine shoyu, lime juice, brown sugar, garlic, oil and red pepper flakes to make the dressing.

3

Mix all veggies in big bowl, toss with dressing.

4

Tear or chiffonade the basil and shiso; add just before serving and give one final toss. Garnish with peanuts and cilantro.

Nutrition Facts

Servings 8