Som Tam Papaya Salad
This vegan version of the classic Thai papaya salad is tangy, crunchy and refreshing. Julienned papaya and carrot are brightened by a sharp lemon and red chilli dressing in a salad that's both vibrant and comforting. Easy to make and likely to become one of your go-to home salads!
Soy Chilli Dressing
Prepare the ingredients
Soak juliennes of carrot and raw papaya in ice water for 5 mins until they feel firmer. Meanwhile, wash the cherry tomatoes and cut into halves. Slice the lemon into two. Drain the soaked papaya and carrot in a colander or sieve and use a paper towel to absorb excess water. Make sure they are dry.
Mix the salad
Place the carrot, papaya, cherry tomatoes, mint and half the peanuts into a large mixing bowl.
Pound & dress the salad
Add 1 tablespoon of the dressing to a mixing bowl and lightly pound the mixture 2 or 3 times. Add the remaining dressing and mix well.
Garnish with the remaining peanuts and add extra lemon juice to taste. Serve the salad chilled.