Green Papaya Salad

YIELD : 4 to 6 servings

TIME: 20 minutes

In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

INGREDIENTS

1 large or 2 small cloves garlic, peeled

¼ teaspoon salt

1 tablespoon dry-roasted salted peanuts, more for garnish

2 fresh bird chilies or serrano chilies, sliced

½ teaspoon raw sugar or white sugar

1 tablespoon dried shrimp (optional)

2 tablespoons fresh lime juice

1 to 2 tablespoons fish sauce (nam pla), to taste

2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped

½ pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)

1 small to medium green (unripe) papaya (see Note)

 Lettuce for serving (optional)

PREPARATION

Step 1

In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.

Step 2

Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

Step 3

Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Tip


If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).