Som Tam is an ultrafresh, crisp Thai salad anchored by green papaya (find them at most Asian markets). Lime juice, brown sugar and Sriracha sauce add huge flavor, but the absence of oil keeps the dressing light. Itâ€™s the perfect accompaniment to grilled meats and fish and a tall glass of kolsch.
- 1⁄4 cup fresh lime juice
- 1⁄4 cup lightly packed light brown sugar
- 1⁄4 cup fish sauce
- 2 tablespoons Sriracha sauce
- 1 firm, large green papaya, peeled
- 1 medium carrot, shredded
- 1 bunch green onions, trimmed and sliced
- 1 large tomato, seeded and sliced thin
- 1⁄2 cup chopped peanuts
• In a small mixing bowl, whisk the lime juice and brown sugar together for 1 minute; add in the fish sauce and Sriracha, whisk again, and set aside.
• Cut the green papaya in half lengthwise and scoop out the white seeds. Slice the papaya into matchstick-size pieces, or shred in a box grater or mandoline. Toss with the carrots, green onion and tomato slices in a large bowl.
• Pour the dressing over the salad and toss well. Serve immediately with a scattering of peanuts over the top of each serving, or cover and refrigerate until ready to serve (up to 8 hours).