Anything Som Tum
Anything Som Tum is exactly what it sounds like: a choose-your-own-adventure Thai salad inspired by the iconic green papaya version, but made with whatever crunchy veg you’ve got on hand. I like to think of it as a spirit more than a strict recipe. It’s spicy, funky, sweet, sour, and totally forgiving. Traditionally, Som Tum is made with shredded green papaya, but I’ve made versions with everything from cabbage and cucumbers to apples and carrots, and it always hits. It's also traditionally made in a large clay mortar and pestle, but since I don't have one, I'm sharing my method to achieving that 'bruised' effect you'd normally experience in a typical papaya salad. Once you get the hang of the dressing, you can pretty much Som Tum anything.
Anything Som Tum
Anything Som Tum is exactly what it sounds like: a choose-your-own-adventure Thai salad inspired by the iconic green papaya version, but made with whatever crunchy veg you’ve got on hand. I like to think of it as a spirit more than a strict recipe. It’s spicy, funky, sweet, sour, and totally forgiving. Traditionally, Som Tum is made with shredded green papaya, but I’ve made versions with everything from cabbage and cucumbers to apples and carrots, and it always hits. It's also traditionally made in a large clay mortar and pestle, but since I don't have one, I'm sharing my method to achieving that 'bruised' effect you'd normally experience in a typical papaya salad. Once you get the hang of the dressing, you can pretty much Som Tum anything.
Open in Cookpad AppSteps
- 1
Using a vegetable peeler, peel the carrot, daikon radish, and cucumber into a large bowl.
- 2
Half the cherry tomatoes and place into the large bowl with carrot, daikon, and cucumbers. Set aside.
- 3
In a mortar and pestle, pound the garlic and chilis until smashed but not pulverized.
- 4
Add dried shrimp to the garlic and chili mixture and pound for a couple minutes until softened, but still holding their shape.
- 5
Add palm sugar and pound until incorporated.
- 6
Add tamarind concentrate, fish sauce, and lime juice, and mix until incorporated. This is the time where you can adjust the seasoning to your liking by adding more lime juice, fish sauce, etc. Set aside.
- 7
Using your hands, mix and squeeze the peeled veggies. You're 'bruising' the vegetables here, making it easier for them to soak up the dressing.
- 8
Add the dressing and give it a final mix. Garnish with peanuts if using.
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