Red Meat Allergy Friendly Classic Som Tum Papaya Salad
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Learn more →Ingredients
4 servings
- 1 medium green (unripe) papaya (about 1 lb), peeled and julienned
- 2–4 bird's eye chiles, stems removed
- 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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