Delicious Thai Green Papaya Salad | Vegan Som Tum Recipe
You have to make my Plant based Thai Green Papaya Salad! This salad is a deviation from the traditional Thai Green Papaya Salad, but it's equally as delicious. I made 2 versions in this video. Please let me know if you'd be making the Vegan version or the Alkaline Vegan version. Thanks a lot for watching!
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Thai 'Som Tum' Papaya Salad at home - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Thai papaya salad (Som tam)
Tanya has her own channel on YouTube! Visit her channel to learn delicious recipes!
This is the first video in my Gapshida series that features a recipe from one of my readers. The first destination on my Gapshida tour was to visit Tanja Rogers in Canterbury, England.
She's been one of my readers for a long time, and she invited me to her house to share some traditional Thai recipes that she learned from her mother. For this salad she replaced papaya with swede (also known as rutabaga) because it's not easy for her to find a firm green papaya where she lives. When made with swede, this salad tastes almost the same as if it were made with papaya.
Directions:
1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad.
3. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin stripes and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede.
4. Cut the green beans into one-inch pieces. Throw away the endings.
5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimps and continue bashing. Add the crushed peanuts and mix well.
6. Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger table spoon as a support tool, that way you can shift the salad in the mortar and it doesn't fall out while bashing and mixing.
7. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
8. Serve on a big dish or bowl, sprinkle some crushed peanuts on top! Voila!
In Thailand it's usually served with sticky rice and along another dish called larb, a spice minced meat salad with raw vegetables.
This Green Papaya Salad Recipe is spicy, salty, sweet, and A LITTLE NUTTY
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LEARN HOW TO MAKE A CRUNCHY GREEN PAPAYA SALAD RECIPE RIGHT AT HOME!
LAY HO LAY HO! I must warn you up front that this salad is incredibly delicious and extremely addictive. You may be tempted to enjoy this by itself or on a burger or in a taco. Join me in this episode and learn how to make a refreshingly crunchy green papaya salad recipe today!
Ingredients:
1 medium green papaya
25g Thai basil
25g mint
small piece ginger
1 Fuji apple
2 cups cherry tomatoes
2 pieces garlic
2 green chili peppers
1 red chili pepper
1 lime
1/3 cup rice vinegar
2 tbsp maple syrup
2 1/2 tbsp soy sauce
1 cup peanuts
Directions:
1. Peel the green papaya. Hold the papaya in one hand and the knife in the other. Then, very carefully and continuously chop at the papaya making lots of cuts (wear a non-cut glove if possible)
2. Carefully slice down the papaya making rustic looking shreds. Roll around the papaya and repeat until you see the inner seeds peeking through
3. Add the Thai basil and mint to the papaya. Very thinly slice the ginger and apple into matchsticks and add to the salad. Thinly slice the cherry tomatoes and add to the salad
4. Finely chop the garlic and chili peppers. Place them into a bowl along with the juice of 1 lime, rice vinegar, maple syrup, and soy sauce. Mix to combine
5. Pour the dressing onto the salad and mix to combine
6. Heat up a frying pan to medium heat and add in the peanuts. Toast for 4-5min. Then, transfer to a pestle and mortar. Coarsely crush the peanuts
7. Plate the salad and sprinkle some peanuts on top
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Thai Papaya Salad
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Thai Green Papaya Salad | Spicy Thai Salad Recipe | Som Tam | Easy and Delicious
???? Want to eat healthy? Like spicy food? We have the perfect recipe for you. Spicy Thai Salad ????
Thai Green Papaya Salad
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Ingredients:
2 cups grated green papaya
7 cloves garlic
2 red chillies, fresh, deseeded and chopped
1 teaspoon salt, or to taste
3 tablespoons peanuts, roasted
1¼ tablespoons lime juice
1 tablespoon tamarind paste
2¼ tablespoons palm sugar
2¼ tablespoons fish sauce
5 green beans, cut into 2 to 3-inch pieces
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