GF
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salad · French
Salade Niçoise
A composed French salad of tender potatoes, crisp green beans, jammy eggs, tomatoes, olives, anchovies, and tuna, finished with a bright Dijon vinaigrette.
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Gluten-free
Thai
Som Tam
A bright Thai green papaya salad combining crisp shredded papaya, juicy tomatoes, long beans, toasted peanuts, and a salty-sour dressing with chile and lime. A brief simmer dissolves the palm sugar evenly without dulling the fresh flavors.
30 min
4 servings
Medium
How to prepare
1
Place the palm sugar and water in a small saucepan over medium-low heat. Simmer for 2 to 3 minutes, stirring, until the sugar has dissolved into a thin syrup; cool for 5 minutes.
2
Combine the warm palm-sugar syrup, lime juice, and fish sauce in a bowl. Stir until smooth, then taste for a lively sweet-sour-salty balance.
3
Place the peeled garlic cloves and stemmed bird’s eye chiles in a large mortar. Pound them with the pestle 6 to 8 times until the garlic is visibly cracked and the chiles are bruised, releasing a sharp fragrance; leave the mixture coarse rather than turning it into a paste.
4
Add the green beans and pound lightly 4 to 5 times to crack their surface. Add the tomatoes and press once or twice until they release some juice while remaining visibly intact.
5
Add the shredded papaya and dressing. Toss and pound lightly with a spoon or pestle for 1 to 2 minutes, turning continuously, until the strands are coated and slightly tender but still crisp.
6
Fold in half of the crushed peanuts, transfer the salad to a serving platter, and scatter the remaining peanuts over the top. Serve immediately with lime wedges.
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Why this recipe works
The salad works through contrast: crisp papaya and beans meet juicy tomatoes, crunchy peanuts, and a dressing that layers lime acidity, fish sauce savoriness, palm-sugar roundness, and fresh chile heat.
Storage and reheating
How to store it
Refrigerate the undressed vegetables and dressing separately for up to 2 days. Once dressed, the salad is best within 2 hours because the papaya softens.
How to reheat it
Do not reheat. Serve the salad chilled or at cool room temperature.
Nutrition / serving
211kcal
6.48 gprotein
33.95 gcarbs
8.03 gfat
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