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The unripe papaya or green papaya is one of the most commonly found vegetables in the markets of the northeastern region. It is eaten cooked or raw with fish, meat or soup. Like jackfruit, green bananas or plantain, papaya is eaten unripe for its flavour and nutritional value before it turns into its sweet juicy form.
This issue I have chosen the green papaya to make a Thai salad, also called Som Tam in Thailand.
This salad is eaten widely in Thailand and prepared instantly by the vendors there. You can make your own fresh salad using the following recipe.
For best results, choose fresh and crunchy papayas. Since this is a wholesome green vegetable salad, it is best eaten with sticky rice and barbecued pork or chicken.
(The writer can be contacted at silkrouterestaurant@gmail.com)
GREEN PAPAYA SALAD (TOM SAM)
(Serves 2-3) Preparation time 20 minutes
Ingredients
• 4 cup grated green papaya
• 1 cup finely grated cabbage
• 1 ripe tomato, cut into lengths
• 2 tablespoons diced fresh lime or lemon, rind intact
• 2 tablespoons roasted peanuts
Dressing
• 3 cloves of garlic, finely chopped
• 2 dried chillies, soaked in water for 10 minutes
• 1 tablespoon lime or lemon juice.
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar
To prepare the dressing, combine the lime juice, fish sauce, palm sugar and red chillies in a small bowl and mix well. Pound the garlic and mix together. Keep it aside. On a serving plate arrange lettuces leaves, the papaya, cabbage and the sliced tomato. Pour the salad dressing on top of the papaya mixture. Garnish with pounded roasted peanuts and fresh coriander leaves
• Note: When grating green papaya, lightly oil your hand, as it tends to be sticky