Apple Som Tam

Shredded green papaya salad is perhaps the most recognizable som tam, a category of Thai salads that combine a sour (som) dressing with ingredients that are pounded (tam) in a mortar with a pestle. This version uses firm, juicy apples that reference the assertive crunch of green papaya yet are easier to source and prepare. Serve the salad immediately after making as it will continue to release liquid and the apples will lose their snap the longer they sit.

For the most refreshing salad, use crisp, tart apples that stand up well to the spicy dressing. Granny Smith, Braeburn, or Pink Lady apples are great varieties to look for at the store or farmers market.

Recipe information

Ingredients

Preparation

1. Step 1

   Squeeze 2 large limes, halved, to yield ¼ cup juice; set juice aside. Place spent lime halves in a 1-gal. resealable plastic bag and add 2 garlic cloves, 3 Tbsp. light brown sugar, ½–1 serrano chile, coarsely chopped, depending on the spiciness of your chile and your preference for heat, 2 Tbsp. salted roasted peanuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; seal bag. Gently smash with a rolling pin until garlic, chile, and peanuts are coarsely crushed. (Alternatively, you can smash in a large bowl with the flat end of a rolling pin or a potato masher like you would for muddling a cocktail.)

   Step 2

   Add 3 large tart apples, peeled, halved, cored, cut into ½” pieces, ½ pint cherry tomatoes (about 6 oz.), halved, 2 Tbsp. fish sauce, and reserved lime juice to bag. Reseal bag and shake, gently massaging to break up tomatoes slightly, until sugar is dissolved. Taste som tam and season with more salt if needed.

   Step 3

   Transfer som tam to a large shallow bowl; discard lime halves. Top with remaining 1 Tbsp. salted roasted peanuts. Serve with steamed sticky rice if desired.