Nickel Allergy Friendly Thai Papaya Salad (Som Tam)

Total time25 min

Prep time25 min

Cook time0 min

4.8

(13)

Nickel Allergy Friendly Thai Papaya Salad (Som Tam)

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Ingredients

4 servings

1 medium green (unripe) papaya (about 1 lb), peeled and seeded
2–4 fresh thai bird's eye chilies, stems removed
3 cloves garlic, peeled
2 tbsp palm sugar (or light brown sugar), roughly chopped if in block form
3 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 cup cherry tomatoes, halved
4 long beans (or 8 green beans), cut into 1 ½-inch pieces
2 tbsp dried shrimp
3 tbsp roasted peanuts, roughly crushed

For serving

lime wedges, for serving (optional)

Instructions

1
Peel the papaya with a vegetable peeler, then halve it lengthwise and scoop out the seeds. Using a julienne peeler, box grater (coarse side), 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 large mixing bowl and set aside.
2
Place the chilies and garlic in the mortar and pound with the pestle until a coarse, fragrant paste forms, about 1 minute.

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