Best 4 Spicy Green Papaya Salad Recipes
**Tantalize Your Taste Buds with Spicy Green Papaya Salad: A Symphony of Flavors**
Embark on a culinary adventure to Southeast Asia and discover the vibrant and tantalizing Spicy Green Papaya Salad, a dish that captures the essence of bold flavors and textures. This refreshing and zesty salad, also known as Som Tum, is a symphony of spicy, sour, sweet, and salty notes, making it a beloved staple in Thai and Laotian cuisine. With its origins in the northeastern region of Thailand, Som Tum has gained immense popularity worldwide, captivating food enthusiasts with its unique blend of fresh ingredients and aromatic spices.
In this comprehensive guide, we present a collection of authentic Spicy Green Papaya Salad recipes that showcase the diversity and versatility of this delectable dish. From traditional variations to modern interpretations, each recipe offers a distinct flavor profile that caters to different palates. Whether you prefer the classic Som Tum with its fiery heat or a milder version that emphasizes the harmonious balance of flavors, you'll find a recipe here to satisfy your cravings.
So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary journey that will leave your taste buds dancing with delight. Discover the secrets behind creating the perfect Spicy Green Papaya Salad, and impress your family and friends with this exotic and flavorful dish that is sure to become a favorite in your kitchen.
SPICY THAI GREEN PAPAYA SALAD
Steps:
- In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.
- In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.
- In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.
- In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 158 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 715 milligrams, Protein 5 grams, Sugar 14 grams
SPICY GREEN PAPAYA SALAD
Provided by Food Network
Time 10m
Yield 3 cups dressing
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together all the dressing ingredients. Place salad ingredients in bowl, pour dressing over top and mix well. Season to taste. The salad will hold up in the refrigerator up to 24 hours. Serve at room temperature.
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
GREEN PAPAYA SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
- For the best flavor, use unripe green papaya. The papaya should be firm and have a slightly sour taste.
- Use a sharp knife to julienne the papaya. This will help to prevent the papaya from becoming mushy.
- If you don't have a julienne peeler, you can use a regular vegetable peeler to create thin strips of papaya.
- Be careful not to overcook the papaya. It should be cooked just until it is tender-crisp.
- If you are using dried shrimp, soak them in warm water for 10 minutes before adding them to the salad.
- Add the dressing to the salad just before serving. This will help to prevent the salad from becoming watery.
- Serve the salad immediately. It is best enjoyed fresh.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
