OOOOO, Mommy! San Francisco Som Tam - Green Papaya Salad with Vegan & Paleo Options
Author: 
Recipe type: Salad
Cuisine: Thai
Prep time: 
Total time: 
Serves: 8 side portions
 
Southeast Asia's most popular salad, green papaya with sweet & salty lime dressing!
Ingredients
  • 1 green papaya*, peeled and seeded, shredded with a mandoline
  • 2 carrots, finely julienned
  • ½ c chopped blanched snake beans** in ½” pieces
  • ½ c halved grape tomatoes
  • ½ c cilantro leaves
  • ¼ c chopped roasted peanuts - or cashews if you’re keeping it Paleo
  • 1 head green leaf, red leaf, romaine, or butter lettuce
  • Dressing:
  • 3 T fish sauce***
  • 3 T lime juice
  • 2 T grated palm sugar – or in this case, coconut palm sugar
  • ½ - 1 small fresh red chili, deseeded and finely chopped
Instructions
  1. Combine all the ingredients of the dressing and set aside.
  2. Toss the papaya, carrots, beans, tomatoes with the dressing in a large bowl. Line a serving dish with washed lettuce leaves and arrange dressed salad on top. Garnish with cilantro leaves, chopped roasted peanuts, and crispy shallots. Enjoy!
  3. * Green papayas are best found at Asian markets, and some Latin ones, as well. If you can’t find them in your locale, a great substitute is chayote squash, also known as christophene or mirliton. It’s a small, pear-shaped sqquash with a pit that is far more available!
  4. ** I like to use whatever the farmer’s market’s got on hand! Springtime in California means that we have sugar snaps and snow peas (mangetout) at our fingertips
  5. *** Tamari if you’re keeping it plant-based, coconut aminos if plant-based AND Paleo!
Recipe by Chef Nicole Poirier at https://nicolepoirier.com/ooooo-mommy-san-francisco-som-tam-green-papaya-salad/