While green papaya may seem a world apart from the tender orange tropical fruit we all know, green papayas aren’t a different species of papaya. They’re simply immature papayas that have not yet begun to ripen. When green, they have white flesh, a neutral flavor and crunchy carrot-like texture making them perfect for salads like this Som Tam.
This salad is a sweet, sour, spicy and savory medley of tastes, with crunchy, crisp, chewy and tender textures which make it a lot of fun to eat, especially on a hot summer day when your appetite has gone into hibernation.
- 1/3 cup lime juice (1 1/2 lime)
- 4 grams garlic (1 clove)
- 1 tablespoon coconut sugar
- 2 Thai bird chilies (to taste)
- 500 grams green papaya (1 small )
- 150 grams tomatoes (2 small cut into bite-size pieces) 80 grams green beans (trimmed and cut into 1 1/2-inch pieces)
- 50 grams peanuts (crushed)
- Put lime juice, chilies, garlic and palm sugar in a blender. Puree the mixture. You can also mince the chiles and grate the garlic and whisk the dressing together.
- Peel the papaya and slice it in half. Use a spoon to scoop out the white seeds and pith from the center.
- Shred the papaya using shredder or grate into a large bowl.
- Pound the green beans to tenderize.
- Add the green beans, tomatoes, peanuts, and cilantro.
- Pour the dressing on top and toss to coat.