This is by far one of my favorite foods. Its quick and easy and the lime juice dressing helps to stave off sugar cravings. You will want to use this dressing on everything!
Its best to make the dressing fresh, in order to maximize the vitamin C concentration. But, feel free to store any left over and pour over your curries, eggs, and even sweet potatoes. Although lemons and limes are acidic by nature, they help alkalize your blood and enhance metabolism. Vitamin C also increases your absorption of iron from greens.
Green Papaya Salad Som Tom
A fresh, satisfying Thai-inspired dish. Perfect for Paleo dining, and is also dairy free, grain free, gluten free.
- 3 Carrots, finely Shredded
- 1 Large Green Papaya, Shredded. Use Zucchini As Alternate
- 15 Cilantro Leaves
- 15 Mint Leaves
- 1 Handful Roasted Peanuts, Lightly Crumbled
- 2 Inches Thinly Shaved Scallion, Green Part Only
- 8-10 Green Beans or Pea Pods
CRAZY DELICIOUS DRESSING
- 8 Limes Juiced
- 4 T Maple Syrup
- 4 T Fish Sauce
- 1 Fresh Thai Chili, preferably the red kind, crushed or sliced
- Olive Oil, 2 Drizzles (Optional)
- Large Shrimp, Boiled
- Chicken Breast, Boiled or Steamed, Then Shredded
- Tofu, Grilled
- Salmon, Grilled or Seared
- Grass Fed Steak (will work fine but this dish lends itself to a lighter protein)
To make the dressing pour all dressing ingredients into a jar with lid and shake. Adjust to taste. I prefer a lot of lime juice, so I could easily use 10 limes. Let this rest while you prepare the salad and protein. This will allow flavors to ripen and extract the heat from the chili.
Shred the papaya and the carrots using a Thai Shredder. I purchased mine from Amazon. This tool produces a nice thin elongated shred, that is satisfying to twirl around a fork or grasp with chopsticks. I also have a zoodler/spiralizer but the papaya turns out too thick and heavy for this delicate dish. Toss in most of the cilantro and mint and reserve a few leaves for your garnish.
Pour the dressing in a large bowl and toss with the papaya, carrots, cilantro and mint. Set aside while you prepare the protein (if using).
Dry Roast the peanuts in a cast iron or stainless steel skillet. Heat the skillet and throw in the nuts and keep shaking the skillet across the flame or burner until slightly golden. Set aside. Lightly crush when cooled. I have 2 granite mortar and pestles from Thai Import Foods that I love.
Cook your protein and chill for 5-10 minutes. Boiled shrimp is my favorite. I recently found some Argentine Wild Raw Shrimp From Trader Joes that had the perfect texture and lightness. If you do the salmon, its really good if you lightly char one side. I recommend rinsing seafood and any meats in cool water and pat dry before cooking to bring out the freshest taste.
In a large bowl or a plate with a raised edge, arrange the salad and top with your protein and crushed peanuts. Garnish with remaining mint and cilantro and enjoy.