Denise says:

This Thai papaya salad, known as ‘Som Tam’ is popular in most areas of Thailand and when you taste it you will know why! Traditionally it is made with unripe green papaya but I have used the fruit when it is ripe. It combines well with the spice of the chilli and sweetness of the honey dressing. Crunchy papaya salad is beautifully unique in its flavour and makes a great low calorie and nutritious starter.

Preparation Time: 30 minutes
Cooking Time: None
Serves: 4 people

Ingredients:

2 papayas
100g honey roasted peanuts
100g bean sprouts
100g cherry tomatoes - sliced
1 red chilli – seeds removed, v finely chopped
3 spring onions – sliced into match sticks
50g fresh basil – roughly chopped

Dressing
Juice and zest of 1 lime ~ 3 tablespoons
1 tablespoon clear honey
3 tablespoons olive oil
2 tablespoons soya sauce
1 clove garlic – finely chopped
Salt and freshly ground black pepper
To serve: 4 large Chinese cabbage leaves
Basil – roughly chopped

Method

1) Prepare the dressing by combining all the ingredients together. Taste and set aside.

2) Peel the papaya, slice in half and remove all the seeds. Using a sharpe-knife, make thin slices. Transfer to a bowl.

3) Add the sliced tomatoes, spring onions, chilli, beansprouts and most of the basil and combine.

4) Add the peanuts and stir in the dressing.

5) Serve immediately.

To serve place the Chinese leaves onto each plate. Fill with salad and garnish with chopped basil.
Tagged in: Dinner Party, Low Fat, Nuts, Parev, Salads, Shabbat, Thai, Vegetarian