For many people, som tam conjures up images of shredded green papaya. But the Thai-style of salad—a combination of sour (som) and pounded ingredients (tam)—can be applied to a wide array of produce. Here, planks of fresh sweet watermelon get the som tam treatment, dressed in lime juice, serrano chile, fish sauce, and peanuts. The resulting salad packs a serious punch: It’s hot, sweet, spicy, salty, and savory, with a buzzing intensity that lingers long after your first bite. You can bulk it out with some poached shrimp or cold cooked chicken, or enjoy it by itself as a refreshing summer side.
Find more fresh watermelon recipes and our seasonal roundup of Farmers Market Challenge recipes this way.
Recipe information
Total Time
10 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Squeeze juice from 3 large limes, halved, into a small bowl; set juice aside. Place spent lime halves in a large resealable plastic bag and add 1 serrano chile, thinly sliced, 3 Tbsp. light brown sugar, 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 chile and peanuts are coarsely crushed.
Step 2
Open bag and add reserved lime juice, 2 lb. watermelon, rind removed, cut into irregular 2"–3" pieces, and 3 Tbsp. fish sauce. Reseal bag and shake to combine.
Step 3
Transfer watermelon along with any bits and juices to a large shallow bowl. Top with some mint leaves and/or cilantro leaves with tender stems and more chopped salted roasted peanuts.
