Thai Green Papaya Salad (Som Tum)

Instructions

1. 1

   Prepare the papaya: Peel the Green Unripe Papaya, cut it in half lengthwise, and scoop out the seeds with a spoon. Using a Grater (large holes), julienne peeler, or Mandoline, shred the papaya into long, thin strands — about 3–4 cups total. Place in a Mixing Bowl and set aside.

2. 2

   Make the dressing: In a small Mixing Bowl, Whisk together the Lime Juice, fish sauce, and palm sugar until the sugar is fully dissolved. Taste and adjust — it should be a balanced blend of sour, salty, and sweet. Set aside.

3. 3

   Pound the aromatics (mortar method): If using a large Mortar and Pestle, add the Garlic and chilies and pound into a rough paste, about 30 seconds. Add the long beans and pound a few times just to bruise them — don't mash them fully. Add the dried Shrimp (if using) and pound briefly. If you don't have a Mortar and Pestle, finely mince the Garlic and chilies and use the flat of a Knife to bruise the beans.

4. 4

   Combine: Add the shredded papaya and Cherry Tomatoes to the Mortar and Pestle (or a large Mixing Bowl). Pour the dressing over everything. Using Tongs or clean hands, toss and gently squeeze the salad to help the papaya absorb the dressing. If using a Mortar and Pestle, use a spoon and pestle together to lightly toss and bruise the salad.

5. 5

   Taste and adjust: Sample the salad and adjust seasoning — more Lime Juice for tartness, fish sauce for saltiness, or sugar for sweetness. The balance should feel bright and lively.

6. 6

   Serve immediately: Transfer to a serving plate or Bowl. Top with the crushed roasted Peanuts. Serve right away at room temperature alongside sticky rice, grilled chicken, or on its own as a light salad.

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