Som Tam Salad Recipe
| Ingredients | |
| Salad | |
| Medium Green Papaya | 1 nos. |
| Large Carrot Peeled and julienned | 1 nos. |
| Persian Cucumbers | 1 to 2 nos. |
| Loosely Packed Mint Leaves | 1/3rd cup |
| Sunflowers seeds toasted | 4 tbsp |
| Dressing | |
| Rice vinegar | 1/3 cup |
| Maple syrup or sugar | 3 tbsp |
| Soy Sauce | 1 tbsp |
| Kosher salt | 1 tsp |
| Garlic | 2 cloves |
| Chopped Shallots | 2 tbsp |
| Bird’s Eye Chilli Pepper sliced | 1 to 2 nos. |
| Method |
| 1. Prepare the dressing: Mix all the ingredients for the dressing in a small bowl and set aside. |
| 2. Prepare the papaya: Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Hold the peeled papaya with one hand and tap the papaya with a sharp knife with the other. You should see shallow knife marks on the papaya. Carefully slice off a layer of the papaya (where you have been tapping), creating green papaya shreds. |
| 3. Above for an alternative shredding method. You only need about 4 1/2 cups of shredded green papaya. |
| 4. Toss the salad: In a large bowl, mix the green papaya, carrots, and cucumber, mint and sunflower seeds. Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately. |
CHEF VIJESH MODI, EXECUTIVE CHEF
THE DELTIN, DAMAN
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