Fish Salad

This vibrant Som Tum-inspired salad delivers a perfect balance of sweet, sour, salty, and spicy flavors. The base of shredded unripe green papaya provides a satisfying crunch, complemented by fresh cherry tomatoes, long beans, and aromatic Thai basil. A punchy dressing made from lime juice, fish sauce, palm sugar, and bird's-eye chilies ties the dish together, while crushed roasted peanuts and dried shrimp add depth and texture. It is an ideal light meal for warm days, serving as a refreshing side or a standalone lunch that is both energizing and flavorful.

Cuisine: Thai

Courses: Salads

Difficulty: Beginner

Servings: 4

Calories: 842.1

Dietary: Gluten-free

Description

This vibrant Som Tum-inspired salad delivers a perfect balance of sweet, sour, salty, and spicy flavors. The base of shredded unripe green papaya provides a satisfying crunch, complemented by fresh cherry tomatoes, long beans, and aromatic Thai basil. A punchy dressing made from lime juice, fish sauce, palm sugar, and bird's-eye chilies ties the dish together, while crushed roasted peanuts and dried shrimp add depth and texture. It is an ideal light meal for warm days, serving as a refreshing side or a standalone lunch that is both energizing and flavorful.

Ingredients

10 ounces unripe green papaya, peeled and shredded
1/2 cup long beans or green beans, cut into 1/2-inch pieces
6 ripe cherry tomatoes, quartered
2 cups raw vegetables (cabbage, water spinach, broccoli, or asparagus)
3 sprigs Thai basil
4 bird's-eye chilies
5 cloves garlic
1 tablespoon dried shrimp or prawns, soaked in warm water for 5 minutes and drained
2 tablespoons unsalted roasted peanuts or cashew nuts
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon chopped palm sugar or dark brown sugar

Directions

1
Pound the bird's-eye chilies, garlic, dried shrimp, and roasted peanuts roughly in a mortar and pestle or pulse briefly in a blender until coarse.
2
Add the shredded unripe papaya and long beans to the mortar, pounding lightly to bruise the vegetables and release their juices without turning them to mush.
3
Combine the mixture in a large bowl with the cherry tomatoes and other raw vegetables.
4
Mix in the lime juice, fish sauce, and palm sugar, tossing everything well to coat evenly.
5
Tear the Thai basil leaves and fold them into the salad just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 842.1kcal

% Daily Value *
Total Fat 62.8g97%
Saturated Fat 23.0g115%
Cholesterol 107.5mg36%
Sodium 1770.2mg74%
Total Carbohydrate 51.9g18%
Dietary Fiber 11.6g47%
Sugars 31.6g
Protein 32.4g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Prepare the salad immediately before serving, otherwise the papaya will lose its firm texture and become soggy.

If unripe papaya is not available, very thinly sliced cabbage using a sharp knife or vegetable grater can be used as a substitute.

Any combination of vegetables can be used; suggested alternatives include chayote, summer squash, zucchini, eggplant, green cabbage, and button mushrooms.

For a complete meal, serve with glutinous rice and barbecued chicken.

Adjust the amount of bird's-eye chilies based on your preferred level of heat.

Keywords: som tum, papaya salad, thai salad, spicy, sour, fresh, vegetables, healthy, gluten-free, vegan-option, lime, fish sauce, basil, peanuts, garlic, chili, summer, light, crunchy, appetizer

Read it online: https://www.chefs-mate.com/recipe/fish-salad-2/