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Green Papaya Salad (Som Tum Thai)
With just the right balance of fish sauce, Thai chilies, lime, and palm sugar, this recipe for papaya salad is an ideal side dish for summer.
👥 6 Servings🔥 Cook: 15 min👤 Molly Wizenberg📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●peeler
📝 Preparation Steps
1
Whisk 5 Tbsp. fresh lime juice, 3 Tbsp. (packed) palm sugar or light brown sugar, 2 Tbsp. plus 2 tsp. fish sauce, 2 Tbsp. dried shrimp, chopped, and 4 garlic cloves, minced in medium bowl. Set dressing aside.
. fresh lime juice5 Tbsp. (packed) palm sugar or light brown sugar3 Tbsp. plus 2 tsp. fish sauce2 Tbsp. dried shrimp, chopped2 Tbsp
2
Cook 3 Chinese long beans, halved crosswise or 15 green beans in medium saucepan of boiling salted water until crisp-tender, about ⏱️ 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
Chinese long beans, halved crosswise or 15 green beans3
3
Using julienne peeler, peel 1 1½- to 1¾-pound green papaya, peeled, halved, seeded until you have enough to measure 6 cups. Place in large bowl. Add 10 large cherry tomatoes, halved, 1 cup chopped fresh cilantro, 2 green onions, very thinly sliced, 1 fresh red Thai chile with seeds, thinly sliced, and reserved beans. Pour dressing over; toss. Sprinkle 2 Tbsp. coarsely chopped salted peanuts over and serve. Editor’s note: This recipe was first printed in our May 2010 issue. Head this way for more of our favorite summer salad recipes →
1½- to 1¾-pound green papaya, peeled, halved, seeded1large cherry tomatoes, halved10chopped fresh cilantro1 cupfresh red Thai chile with seeds, thinly sliced1. (packed) palm sugar or light brown sugar3 Tbsp. coarsely chopped salted peanuts2 Tbsp
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