Green Papaya Salad Som Tum Vegan W Raw Option Recipes

GREEN PAPAYA SALAD (SOM TUM)

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
• Note: If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).

GREEN PAPAYA SALAD (SOM TUM) (VEGAN W/ RAW OPTION)

Steps:

• If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
• Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
• No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
• Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.