Vegan Papaya Salad (Som Tum)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the vegetables by shredding the green papaya and carrot, halving the green beans, and halving the cherry tomatoes.

   Ca. 5 min.

   Kokkens note: If you don't have a specific papaya shredder, you can use a julienne peeler or a sharp knife to create thin strips.

2. 2

   In a large mortar and pestle, add the garlic and thai chili.

   Ca. 1 min.

   Kokkens note: Adjust the number of chilies to your preferred spice level.

3. 3

   Pound the garlic and chili until a coarse paste forms.

   Ca. 2 min.

4. 4

   Add the lime juice, palm sugar, and soy sauce to the mortar.

5. 5

   Pound and stir gently until the palm sugar dissolves and the dressing is well combined.

   Ca. 2 min.

6. 6

   Add the green beans and cherry tomatoes to the mortar and gently bruise them with the pestle.

   Ca. 1 min.

   Kokkens note: Don't over-pound; you want them slightly crushed, not mashed.

7. 7

   Add the shredded green papaya and carrot to the mortar.

8. 8

   Using a spoon and the pestle, gently mix and bruise the papaya mixture, ensuring all ingredients are coated with the dressing.

   Ca. 3 min.

   Kokkens note: The goal is to gently soften the papaya and incorporate the flavors without turning it into a mush.

9. 9

   Taste and adjust the seasoning if needed, adding more lime juice, palm sugar, or soy sauce to balance the flavors.

   Ca. 1 min.

10. 10

    Transfer the papaya salad to serving plates and garnish with roasted peanuts.

    Ca. 1 min.

    Kokkens note: Serve immediately for best texture and freshness.