Som Tam (Green Papaya Salad)

Pronounced as: Som (as in from Som-nath); Taam.

After a little sweet, comes a little salty! All the calories from the brownie, make you want to look at a healthier option for your next dish. I came across this salad a while back, and developed a liking for it immediately. It was healthy and tasty (in a healthy sort of way), and I just had to try this at home. So I marched off, to one of the bigger vegetable markets near home, and got myself a fresh green papaya. Now, they're not the best smelling things, nor the cleanest. But when you devour the final outcome, it's all worth it.

This green papaya salad comes in like a thousand versions, really. Some have added garlic, kidney beans, cucumber, french beans and on and on. You may pick whichever you like. I am more than comfortable with the ingredients I've mentioned below. Easily available ingredients is what makes a dish more fun to make. No point getting stressed about it, honestly. 

I served it at a family get-together at home, and I'm not bragging here, but by the end of it, the bowl was clean! Everyone loved it! It definitely is a welcome change from the crap we sometimes end up eating in the name of salad. This salad keeps finding it's way to my dining table thanks to a beloved friend who keeps the papayas coming in. Anytime, you've overstuffed yourself at lunchtime and want a very light dinner, a bowl-ful of this salad is just perfect. I love mine chilled!!

Som Tam (Green Papaya Salad)

Ingredients:

1 green papaya (you may take half if it's very big)

1/2 cup roasted peanuts and/or cashews, (plain roasted or honey-roasted)

1-2 cups bean sprouts

1-2 tomatoes cut into thin, long strips, deseeded

1 thai red chilli/regular dry chilli, minced (deseed it, if you want a milder salad)

3 spring onions, sliced long

1/2 cup fresh basil (tulsi leaves)/mint roughly chopped

Handful of fresh coriander, chopped

Dressing:

2 tbsp oil, preferrably olive

3 tbsp soy sauce

3 tbsp lime juice

1 tbsp honey

1 tbsp brown sugar (optional)

1 tsp ground bean paste (if you can find it, else optional) 

Method:

1. Mix all your dressing ingredients together. Use a little less honey if your peanuts/cashews are honey roasted, else it tends to taste a wee bit sweeter. Make sure your honey is well dissolved in the dressing. Mix really well.
2. Peel the green papaya. While peeling make sure you remove every visible green well since that outer periphery tends to be bitter. Let a thicker layer be peeled off. Cut into half, then cut into long pieces and grate. Place in a big bowl.
3. Add to it sliced tomato, spring onions, chilli, bean sprouts and most of the basil/mint. 
4. Add the dressing and toss well.
5. Add the peanuts and/or cashews. You may leave them whole or chopped. Toss again. 
6. Taste the salad. Adjust chilli for a spicier palate, honey for sweeter or lemon juice for that extra zing. Ideally the above quantities suffice.
7. Serve in individual bowls or on a serving platter. Garnish with remainin basil/mint and fresh coriander.

My Notes:

• If you want you can keep the salad ready beforehand: Combine all ingredients except nuts and dressing and leave it in the refrigerator covered for several hours or overnight. Jus add the nuts and the dressing at the last minute. Toss and serve.
• If using brown sugar, reduce honey quantity to 3/4th tbsp. 
• Scrub the papaya clean with your hands before peeling. Knowing our beloved country, God knows how many dirt areas it's traveled and dropped in your hands!
• You need a lot of sweetness for this salad, in order to balance out the sharpness of the papaya and the lime juice. The dressing should taste sweet along with being spicy, sour and salty.