Som Tam is Green Pawpaw salad that originated in the north-east of Thailand (although some argue that it is actually from Laos). The wonderful, refreshing combination of sweet, hot, sour, salty and bitter is amazing and leaves you reaching for more, particularly on a hot summer’s day. This salad is Thailand on a plate.
Som Tam Salad (Green Pawpaw/Mango Salad)
This recipe is based on the Thai Salad, Som Tam, a dish that originated in north-east Thailand, but is now popular throughout the country, and also abroad. Normally served with sticky rice, we enjoy it served with Tod Man Goong (Thai Prawn Cakes).
- 3 green mangoes
- 150 g green beans, sliced and blanched
- 250 g cherry tomatoes, halved
- 2 tbsp peanuts, roasted and crushed
- Fresh coriander leaves, to serve
For the dressing:
- 1 1/2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 clove of garlic, chopped
- 1 red chilli, chopped
- 1 golden shallot, chopped
- 60 ml lime juice
- Peel the green mango and cut the flesh into long thin strands, if you have a mandolin, use the fine julienne or grater attachment.
- Using a mortar and pestle, pound the garlic, shallots, and chillies into a paste.
- Add the palm sugar, fish sauce and lime juice and carefully mix to combine. Set aside.
- Combine the mango, beans and cherry tomatoes in a large bowl.
- Add the dressing and, using your hands, toss gently.
- Pile onto a large serving platter and sprinkle over the crushed peanuts and coriander leaves.
Until next time…
Happy Cooking & Bon appétit!