During summer months I try and cook light meals…consisting mostly simple dal, rice and regular subjis…minus all the extra grease.
Planning Lunches is a chore actually…no one is particularly interested in eating too much.
Summer Salad like this one is a boon…light but fulfilling.
I do not follow the regular recipe to the T. My suggestion would be to use whatever ingredients are available at hand.
So…here’s my version of the Thai Papaya Salad (Tom Sam).
1 Medium sized Raw Papaya
1/2 Cup Shredded Purple Cabbage (can use the regular cabbage too)
1 tbsp Soya Sauce
1 tsp Red chilli flakes
1 tsp brown sugar
1 lemon (juice)
2 Cloves Garlic (minced)
1 tbsp Peanut oil
2 tbsp Crushed Roasted Peanuts
a few peanuts for garnish
Salt to taste
a handful of fresh Coriander Leaves
1 tbsp Grated Raw Mango (optional)
Peel and grate the raw papaya (you can use a shredder here..do not grate it too fine else the salad will go limp)
Feel free to use shredded carrots or beans or bean sprouts too.
Soak the shredded papaya in a bowl of ice cold water to keep it nice and crisp.
For the dressing...mix together the soya sauce, chilli flakes (traditionally the recipe calls for thai bird eye chillies which are super spicy) brown sugar (honey can be used instead for a healthy version), juice of a lemon, minced garlic cloves, peanut oil and the crushed peanuts. Whisk everything well and keep aside for 10 mins.
Remove the shredded papaya from the water n drain well.
Roughly mix together the papaya n the shredded cabbage in a salad bowl.
Pour the dressing over the it and toss well.
Add the grated Raw Mango if using.
Add the reserved Peanuts and garnish with the roughly chopped Coriander leaves.
Add the salt later according to your taste as the soya sauce has a bit of salt too.
This salad is a refreshing change from all those Mayo smothered salads. Has a good amount of fibre content but is easier on the stomach too.