Recipe: Vegan Thai Som Tum (Green Papaya Salad)

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Ingredients:

- 2 cups shredded green papaya
- 1 cup cherry tomatoes, halved
- 1 cup long beans or green beans, cut into 2-inch pieces
- 1/4 cup roasted peanuts, crushed
- 2 cloves garlic, minced
- 2-3 Thai bird chilies, finely chopped (adjust according to spice preference)
- 2 tablespoons soy sauce or tamari
- 1.5 tablespoons tamarind paste
- 1.5 tablespoons maple syrup or agave nectar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro for garnish (optional)
 

Instructions:

1. Prepare Vegetables:
   - Peel and shred the green papaya using a grater or a julienne peeler.
   - Cut the cherry tomatoes in half.
   - Cut the long beans or green beans into 2-inch pieces.

2. Make Dressing:
   - In a small bowl, whisk together minced garlic, chopped Thai bird chilies, soy sauce, tamarind paste, maple syrup, lime juice, and vegetable oil. Adjust the sweetness, saltiness, and spiciness to your taste.

3. Assemble Salad:
   - In a large mixing bowl, combine the shredded green papaya, halved cherry tomatoes, and cut long beans.
   - Pour the dressing over the vegetables and toss the salad thoroughly, ensuring the dressing coats all the ingredients.

4. Crush Peanuts:
   - Crush the roasted peanuts and sprinkle them over the salad for added texture.

5. Garnish:
   - Garnish with fresh cilantro if desired.

6. Serve:
   - Serve the vegan Som Tum immediately. It's refreshing and best enjoyed fresh.

Feel free to adjust the ingredients and dressing proportions to suit your taste preferences. This vegan Thai Som Tum makes for a light and flavorful salad, perfect for warm weather or as a refreshing side dish with other Thai-inspired dishes.

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