Som tam (green papaya salad) is one of my absolute favourite salads – zingy, crunchy, spicy, so refreshing and delicious!
Green papaya isn’t widely available outside of Asian supermarkets so instead I’m using white cabbage which works brilliantly.
For the salad 1/4 medium white cabbage, finely shredded 1 carrot, julienned Handful of green beans (fine if you can find them), chopped into bite-sized pieces 6 cherry tomatoes, halved Handful of salted peanuts, roughly chopped For the dressing 4 tbsp lime juice 3 tbsp fish sauce 1 clove of garlic, crushed 2 1/2 tbsp soft brown sugar 1 bird's eye chilli, finely chopped (deseed for a milder heat, or use a normal mild red chilli instead) Place the ingredients for the salad in a large bowl. Combine the ingredients for the dressing in a small bowl. Taste and adjust the levels as needed (it should be spicy, salty, sour and sweet). Pour over the salad and combine well. Serve immediately, scattered with the peanuts. Delicious as a side to a Thai or Asian feast, or as a main with some added prawns. Enjoy!
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