Som Tum (Thai Papaya Salad)

Ingredients

• 1 large papaya, peeled and grated
• 2 limes, juiced
• 9 Thai chili peppers, sliced
• 5 cloves garlic, minced
• 4 tbs Thai fish sauce
• 30 g roasted unsalted peanuts, coarsely chopped
• 20 g dried shrimp
• 3 tbs palm sugar, softened

Directions

1. Prep Papaya: Place grated papaya in a large wooden salad bowl.
2. Make Dressing: Soften palm sugar in the microwave and mix with lime juice until dissolved.
3. Season: Add garlic and sliced chilies to the dressing and pour over the papaya.
4. Toss: Gently toss with wooden tongs to coat and allow flavors to penetrate without breaking the papaya.
5. Finish: Add shrimp and peanuts, toss briefly, and serve immediately.

Chef's Notes

• This is a light, oil‑free summer salad. Reduce garlic and chilies if you prefer less heat.
• Balance matters: Lime acidity varies by season, so adjust palm sugar as needed. This will also affect how much fish sauce you add. The goal is a balance of sweet, tart, salty, and spicy.
• Palm sugar is essential: White or brown sugar are not suitable substitutes. Palm sugar can be sourced from an Asian market.