Sweet Papaya Thai Salad
280g
250
CO2
15%
kcal
35%
Protein
40%
Fat
Carbs
Vegetarian • Balanced Macro Nutrients • Low in Saturated Fat • Low Calorie
Thai Green Papaya Salad, also known as "Som Tum," is a delicious and refreshing dish that's perfect for hot summer days. However, the green (unripe) papaya used in traditional Som Tum contains an enzyme called papain which can create adverse side-effects when eaten. In our version of this recipe we use ripened papaya which is softer, easier to buy, and does not contain the harmful enzyme. Our version of the salad is packed with Thai umami seasoning, sweet papaya, and delicious crunchy fresh veggies.
Climate Kitchen Hacks: No hacks needed for this blockbuster. Our sweet papaya Thai salad is bursting with flavor, provides a great balance of macronutrients, and all with a small carbon footprint.
Serves: 4 (light lunch)
Prep Time: 15 mins
Cooking Time: 10 mins
Ingredients:
2 cups (480g) of ripe but firm papaya (or mango), peeled, deseeded and julienned or shredded
2 large carrots (1 cup, 200g), peeled and julienned or shredded
1/2 cup (200g) of mange tout/sugar pea, julienned or shredded
1/4 cup of cilantro/coriander, chopped
1/2 cup (120g) of cherry tomatoes, quartered
2 tbsp of lime juice
2 tbsp of fish sauce
1 tbsp of brown sugar
1-2 tsp siracha, hot chili sauce
1/4 cup (70g) of dry roasted peanuts, roughly chopped
Salt and pepper, to taste
Mandoline slicer (optional but helpful)
Assemble, measure, and prepare the ingredients. You can julienne (cut into matchstick thick strips) or shred the vegetables using a knife, however a mandoline slicer is faster if you have one. Be careful not to overpower the dish with heat from the hot chili sauce, generally 1/2 tsp will be warm, 1 tsp will have a kick, 2 tsp will be hot - you can always add more at the end.
In a large bowl, combine the carrots, mange tout/sugar pea, and cilantro/coriander. Lightly crush the ingredients with a pestle (or the end of a rolling pin or back of a fork) to release the flavors. Add the cherry tomatoes and papaya.
In a small bowl, mix the lime juice, fish sauce, brown sugar, and hot chili sauce.
Drizzle the dressing over the salad mixture and toss well to coat.
Add the chopped peanuts and toss again.
Season with salt and pepper and more hot sauce (if you need it) to taste.
Place in the refrigerator and let the flavors infuse.
Serve chilled - Gin hâi a-ròi - Enjoy!
Instructions:
