Green Papaya Salad
A vibrant Thai salad (Som Tum) featuring shredded unripe papaya with a perfect balance of sweet, sour, spicy, and savory flavors, dressed with lime, fish sauce, and chili.
Ingredients
- 2 green (unripe) papaya, shredded
- 2 roma tomatoes, halved
- 8 long beans (or green beans), cut into 1-inch pieces
- 4 garlic cloves, peeled
- 4-8 Thai bird's eye chilies
- 2 limes, juiced
- 2 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp dried shrimp (optional)
- 1/4 cup roasted peanuts, crushed
Instructions
-
1
In a large mortar and pestle, pound the 4 peeled garlic cloves and 4-8 Thai bird's eye chilies together until they form a rough paste. If you don't have a mortar and pestle, you can finely mince them or use a food processor.
-
2
Add the 8 cut into 1-inch pieces long beans (or green beans) to the mortar and lightly bruise them with the pestle, or briefly pulse in the food processor.
-
3
In a small bowl, mix together the 2 juiced limes, 2 tbsp fish sauce, and 2 tbsp palm sugar (or brown sugar) until the sugar dissolves.
-
4
In a large bowl, combine the 2 shredded green (unripe) papaya and 2 halved roma tomatoes.
-
5
Add the garlic-chili paste and beans to the papaya mixture.
-
6
Pour the lime-fish sauce dressing over the salad and toss well to combine.
-
7
If using, add the 2 tbsp dried shrimp (optional) and gently toss again.
-
8
Transfer to a serving dish and sprinkle with 1/4 cup crushed roasted peanuts.
-
9
Serve immediately for the best flavor and texture.