Low Sodium Classic Som Tum Papaya Salad

Total time25 min

Prep time25 min

Cook time0 min

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Ingredients

4 servings

1 medium green (unripe) papaya (about 1 lb), peeled and julienned
2–4 bird's eye chiles, stems removed
African Bird's Eye Peri Peri Chile
See all
3 cloves garlic, peeled
2 tbsp dried shrimp
½ cup cherry tomatoes, halved
¼ cup long beans or green beans, cut into 1-inch pieces
2 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp palm sugar or light brown sugar
¼ cup roasted peanuts, roughly crushed

Instructions

1
Peel the papaya, halve it lengthwise, and scoop out the seeds. Using a julienne peeler, the coarse side of a box grater, or a sharp knife, shred the flesh into long, thin strands about 2–3 inches long. You should have about 3 cups of shredded papaya. Transfer to a bowl of cold water and let soak for 5 minutes, then drain and pat dry — this crisps the strands.
2
Place the chiles and garlic in a large mortar and pound with the pestle until broken down into a coarse, fragrant paste, about 1 minute.

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