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Thai Som Tum salad

The spice of Southeast Asia.

When you think of Southeast Asian food, isn’t your mind flooded with the sights and incenses of Pad thai noodles, galangal and lime grass-infused stews, coconut based curries, satays with peanut sauces, oyster sauces or even the mango sticky rice for those adventurous few?

Now that I have your taste buds drooling, I urge you to try your hand at the very effervescent Som Tum salad, also known as the Thai Green Papaya salad, a perfect harmonious blend of salty, sour, sweet and spicy! It can be enjoyed as part of a multi-course Thai dinner party or simply, a standalone entrée salad.

What will I need?

1 medium-large green papaya, deseeded and shredded

1 mango, pitted and sliced thin
1 cup moong bean sprouts
1/2 cup thinly sliced red onions
1 1/2 cups long beans, blanched
3/4 cup cherry tomatoes, halved
1/4 cup mint leaves, chiffonade cut
1/4 cup chopped cilantro
1 cup chopped peanuts
1/2 cup fresh lime juice
3 tablespoons fish sauce
1 1/2 teaspoons minced garlic
Shrimps, shelled and deveined (optional)

How is it done?

Combine the salad ingredients in a large bowl. Make a fresh dressing by combining a teaspoon of lime juice, fish sauce, onion juice, garlic, sugar and chilli powder together. Toss well with the salad ingredients. Top with grilled shrimps that have been marinated in coconut milk and lime juice. Garnish with chopped peanuts and best when served at room temperature.

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Alifya Thingna - Associate Director | Key Accounts Having grown up around the Middle East and India, Alifya is a shy, yet friendly and colourful personality with a keen interest in human psychology, ethnology and contemporary dance forms. An aesthete by nature, she is extremely passionate about getting to know new people, immersing herself in new cultures, writing and doing the 'little things' that make this world a better place to live in. She also has a Masters degree in French literature, enjoys biking and is the modern definition of a logophile and an equalist.