Green Papaya Salad (Som Tum)

30 minutes to assemble
30 minutes to marinate
60 minutes total time

4-6 servings

30 minutes to assemble
30 minutes to marinate
60 minutes total time

4-6 servings

Garlic Chili Pepper Sauce and Fish Sauce add authentic flavor to this dish – one of the most popular in Thai cuisine.

Ingredients

2 1/2 tablespoons lime juice (2 limes)
2 1/2 tablespoons brown sugar
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon Fish Sauce
1 1/2 lbs green papaya* (5-6 cups shredded)
15 cherry tomatoes, halved
1 tablespoon chopped cilantro
3 tablespoons chopped honey roasted or dry roasted peanuts
Crisp iceberg or romaine lettuce leaves
*If green (unripe) papaya is not available in your market or climate, it can be bought at an Asian or Indian grocery store.

In a small bowl mix lime juice, sugar, Garlic Chili Pepper Sauce and Fish Sauce. Whisk until sugar is dissolved.
Peel papaya, seed and cut into quarters. Slice into thin match stick pieces, or grate on a mandoline. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften. Add to bowl and repeat with remaining papaya.
Add tomatoes, cilantro and dressing. Toss to combine and let sit 30 minutes to flavor. Just before serving add peanuts and toss. Serve on a bed of chopped lettuce or in individual lettuce leaves.

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.