CALORIE COUNT: 221
Unripe or green papaya is the foundation for this sparky som tam salad, bristling with Thai taste and chile heat. Christopher Columbus called the papaya “the fruit of the angels.” A shredded green one might well be the perfect raw food. The salad is oil-free, too. Bingo.
This combination of ingredients also works well with grilled shrimp.
Dressing
1 clove garlic, minced
1/2 red chile, finely chopped
1 teaspoon palm sugar or light brown sugar
1 tablespoon Asian fish sauce
1 tablespoon lime juice
Salad and garnish
1/2 green papaya, peeled and finely shredded or julienned
1/4 large seedless cucumber, cored and julienned
1 scallion (green onion), sliced
A handful of mixed fresh Thai basil, mint, and cilantro leaves
31/2 ounces/100g sirloin steak
Lime wedges, for serving
Pomegranate seeds (optional)
Place the garlic, chile, sugar, fish sauce, and lime juice in a bowl and stir. Add the salad ingredients, and toss to dress. Grill the steak to your liking—it’s best if pink—and let rest. Slice and serve with lime wedges on top of the dressed salad. You could add a scatter of pomegranate seeds.
NB
HALF A PAPAYA PROVIDES 50 PERCENT YOUR RECOMMENDED DAILY AMOUNT OF VITAMIN C.