Green Papaya Salad
Easy and delicious Som Tam (Thai green papaya salad) with green beans, tomatoes, peanuts, and dried shrimp with a tangy pungent chili lime dressing.
Servings 4 sides
Ingredients
- ⅓ cup lime juice (~ 1 ½ limes)
- 3 tablespoons fish sauce
- 4 grams garlic (~1 clove)
- 1 tablespoon coconut sugar
- 2 Thai bird chilies (to taste)
- 500 grams green papaya (~1 small )
- 150 grams tomatoes (~2 small cut into bite-size pieces)
- 80 grams green beans (trimmed and cut into 1 ½-inch pieces)
- 50 grams peanuts (crushed)
- 15 grams dried shrimp (optional)
- 7 grams cilantro (~1 plant leaves plucked)
Instructions
- Put the fish sauce, lime juice, chiles, garlic and palm sugar in a blender or small food processor. Puree the mixture. You can also mince the chiles and grate the garlic and whisk the dressing together.
- Peel the papaya and slice it in half. Use a spoon to scoop out the white seeds and pith from the center.
- Shred the papaya using a mandoline or a papaya shredder into a large bowl.
- Pound the green beans and dried shrimp with a mallet to tenderize.
- Add the green beans, dried shrimp, tomatoes, peanuts, and cilantro.
- Pour the dressing on top and toss to coat.