Green Papaya Salad (Som Tum)

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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    43 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 1 gram protein; 684 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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

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

20 minutes