Som Tam: easy Thai papaya salad
Savour the authentic taste of Thai papaya salad with this easy gluten-free, vegan recipe. Fresh green papaya, crisp vegetables and crunchy nuts in a tangy Kikkoman Gluten-free Soy Sauce dressing—a bold, healthy and vibrant summer meal.
Ingredients
Nutritional facts (per portion):
640 kJ / 153 kcalPreparation
Step 1
100 g green papaya (slightly underripe or green mango) – 100 g kohlrabi – 50 g carrot – ½ red chilli – 3 sprigs of coriander
Cut the green papaya lengthwise, peel it, remove the seeds and cut into julienne strips. Julienne the kohlrabi and carrot to match the papaya. Slice the red chilli into thin rings. Roughly chop the coriander.
Step 2
2 tbsp coconut sugar (or brown sugar) – 1 garlic clove – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 2 tbsp lime juice
Place the sugar in a bowl. Add the garlic and crush it with a pestle until blended with the sugar. Once combined, add the Kikkoman Gluten-free Soy Sauce and lime juice. Mix thoroughly.
Step 3
Prepared kohlrabi and carrot – Prepared dressing
Add the kohlrabi and carrot to the bowl from Step 2. Lightly pound with a pestle to soften the fibres while coating them evenly with the dressing.
Step 4
Prepared papaya – Prepared red chilli – 50 g green beans (precooked, cut into 2.5 cm pieces) – 2 tbsp roasted nuts, crushed – Chopped coriander
When the kohlrabi is slightly tender, add the papaya, red chilli, green beans and half of the crushed nuts. Mix gently and transfer to a serving plate. Top with the remaining nuts and coriander.
Tip
Cut the papaya across the fibres before julienning to improve texture and help the papaya absorb the dressing better.
Recipe-ID: 1755
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100 g green papaya (slightly underripe or green mango) – 100 g kohlrabi – 50 g carrot – ½ red chilli – 3 sprigs of coriander
Cut the green papaya lengthwise, peel it, remove the seeds and cut into julienne strips. Julienne the kohlrabi and carrot to match the papaya. Slice the red chilli into thin rings. Roughly chop the coriander.
2 tbsp coconut sugar (or brown sugar) – 1 garlic clove – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 2 tbsp lime juice
Place the sugar in a bowl. Add the garlic and crush it with a pestle until blended with the sugar. Once combined, add the Kikkoman Gluten-free Soy Sauce and lime juice. Mix thoroughly.
Prepared kohlrabi and carrot – Prepared dressing
Add the kohlrabi and carrot to the bowl from Step 2. Lightly pound with a pestle to soften the fibres while coating them evenly with the dressing.
Prepared papaya – Prepared red chilli – 50 g green beans (precooked, cut into 2.5 cm pieces) – 2 tbsp roasted nuts, crushed – Chopped coriander
When the kohlrabi is slightly tender, add the papaya, red chilli, green beans and half of the crushed nuts. Mix gently and transfer to a serving plate. Top with the remaining nuts and coriander.
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