Green papaya thai salad
We are sharing a recent collaboration with Pescavore seafood. This recipe is by Chef Sarah LaCasse.
This Thai salad – called Som Tum – is not only beautiful, but is delicious with it's crunchy textures, and signature sweet-sour-savory dressing.
This is a taste bud's dream come true and we used both our Curry Twist Ketchup and Pescavore's Caribbean Jerk Ahi Tuna tidbits to create this truly exotic salad.
*We love Pescavore's innovative and sustainably caught Tuna jerky and always take some with us when we go hiking or biking.
This recipe serves 6 ( or more for a great appetiser )
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What if you can't find green papaya at your local store?
So, we asked around.... and wow!... we got some great answers.
"This is also a suitable fate for that cantaloupe you opened that was hard as a rock."
"Kohlrabi can also be subbed for the papaya"
"I have made this using a hard, very green mango and it was great."
"I used the stalks of broccoli, julienned them and it turned out perfectly."
Ingredients
Dressing
5 Tbsp Lime juice
3 Tbsp Brown sugar
2 ½ Tbsp Fish sauce
2 Anchovies, chopped (optional)
2 Garlic cloves, minced
3 Tbsp Judge Casey’s Curry Twist Ketchup
Salad
10 - 12 Green beans, cut in 1” pieces, blanched in salted water, cooled in an ice bath and drained
1-1 ½ lbs Green papaya, washed, peeled and then shaved into strips with vegetable peeler (approx 6 cups)
2 packages Pescavore Caribbean Jerk Tuna tidbits, crumbled.
10 Cherry tomatoes, halved
3 Green onions, thinly sliced diagonally
1-2 small Thai Red chiles, thinly sliced
2 Tbsp Salted peanuts, coarsely chopped
Instructions
2. Using a julienne peeler, peel enough papaya to measure 6 cups. Place in a large bowl.
3. Pour half dressing over the papaya and toss thoroughly.
4. Add tomatoes, green onions, chile, tuna tidbits and green beans.
4. Add remaining dressing over the salad and toss.
5. Sprinkle peanuts over tossed salad and serve.
Easy, healthy and tasty!
