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Carrot or Papaya Salad (SOM TAM) |
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INGREDIENTS :
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Carrots or raw
papaya or |
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cabbage or cucumber,
shredded |
2 |
cups |
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Fresh bird's eye
chili peppers, bruised |
8 |
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Unsalted, toasted
peanuts, |
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coarsely ground |
4 |
tbsp. |
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Dry shrimps, ground |
5 - 6 |
tsp. |
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(4 servings) |
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SALAD DRESSING : |
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Fish sauce |
1/4 |
cup |
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Brown sugar |
1/2 |
cup |
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Lime juice |
1/2 |
cup |
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Garlic chopped |
2 |
cloves |
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1. To make the
dressing, combine all the dressing ingredients together and set aside. |
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2. Grate the carrots
or any of the vegetables mentioned above, rinse in cold water and
drain well. |
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3. Toss the salad
with the salad dressing adding the creshed bird's eye chili peppers
should your salad spicy.
Add a teaspoon of the
peanuts and ground shrimps and toss thoroughly.
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4. Plate the salad
and garnish with ground peanuts and ground shrimps. |
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Tips.- |
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Som tam became famous during the Vietnam war when American
G.l'.s came to Thailand for R and R and were introduced to
this salad from the North East. Raw papaya is difficult to
get in some countries so we suggest you use carrots or cabbage
instead. It is recommended that once this salad is tossed
it should be eaten immediately since Thai salad dressings
do not have oils which help salads stay fresh longer.
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Do you know that the flesh and oil from papaya is used to make
meat tenderizers? NO
wonder it helps your digestion.
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