Friday 13 December 2019

Tom Sam

Spicy green papaya salad with cashew nuts, string beans, cherry tomatoes, garlic, birds eye chillis, carrot, fish sauce, lime juice and palm sugar.

Som Tam*** [SF[PF][SS] Thai
Som Tam*** [SF[PF][SS] Thai

Erika Doolan

Paul Cadden of Saba restaurant in Clarendon Street Dublin and take away in Rathmines set out to make customers “feel good."

That’s why Saba teamed up with leading nutritionist Erika Doolan of Nutrition Ireland to create a new restaurant and takeout menu.

The aim was to make healthy choices easier while dining out with new delicious, fresh dishes with low calorie counts.

Som Tam is a classic Thai dish. It encompasses all of the different elements of Thai flavours - spice from the chillies, sourness from the lime, saltiness from the fish sauce and sweetness from the palm sugar.

The green papaya mellows the sharpness of the other ingredients and balances the taste. Pounding everything together in the pestle and mortar is also a great stress reliever!

It is also a Saba Slim dish (under 250 calories) and a wonderful accompaniment side to any barbecued meats like chicken or pork.




300g green papaya, grated

4 garlic cloves

3 bird’s eye chillies

1dsp unsalted, roasted peanuts

6 cherry tomatoes, halved

80g string beans, cut 4cm

2dsp fish sauce

1dsp or 20g palm sugar

2dsp lime juice

50g carrots, grated

20g dried shrimps

2dsp unsalted, roasted peanuts, crushed, to garnish

5g dried shrimp to garnish


Som Tam*** [SF[PF][SS] Thai



Peel the papaya and rinse under running water. Halve, remove the seeds and grate it roughly. Soak in cold water for five minutes – this makes it very crunchy and delicious. Using a big pestle and mortar, pound the garlic cloves, bird’s eye chillies and roasted peanuts to a rough purée.

Then add the cherry tomatoes and string beans and pound again but don’t pound the beans and tomatoes too finely. Season with fish sauce, palm sugar and lime juice.

Now mix together with the papaya, carrots and dried shrimp and continue pounding until well mixed but still rough. You can modify the spiciness by increasing or decreasing the amount of bird’s eye chillies or by de-seeding the chillies.

To serve garnish with a little dried shrimp and roasted peanuts and serve at room temperature.

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