Today, I woke up craving Thai food. Since it’s very hot here in San Diego, I decided to prepare something fresh and fulfilling: Som Tum.
Som Tum or Green Papaya salad is one of the most popular dishes in Thailand. It’s traditionally served with dried shrimp or salted crab. My version is 100% plant-based. Since green papaya is out of season, I used organic green mangoes and green apples. I also added extra lime juice instead of fish sauce. I ended up with a surprisingly refreshing and delicious salad that truly resembles som tum. I hope you enjoy it!
- 4 unripe mangos (preferable green), shredded
- 2 Granny Smith apples, shredded
- 1 cup green beans, cut into 2-inch length
- 1 cup of cherry tomatoes, cut in halves
- 1 cup of mung bean sprouts
- 1 small red chili pepper, minced
- 2 cloves of garlic, minced
- ½ cup of roasted peanuts
- 4 tablespoons of fresh lime juice (about 2 limes)
- 1/3 of a cup of cilantro
- 3-5 teaspoons of sriracha ( I like the brand Ninja Squirrel).
- In a mortar, smash the garlic, red chili pepper, green beans and halved cherry tomatoes until the beans are bruised and the tomato juices are coming out.
- Transfer to a bowl and toss with the rest of the ingredients. Garnish with peanuts.
- It can be eaten alone or with sticky rice. Enjoy it!