Thai Papaya Salad with Peanuts

# Components:

→ Vegetables & Fruits

01 - 2 cups shredded green papaya (about 1 small papaya, peeled and seeds removed)

02 - 1 medium carrot, shredded

03 - 8–10 cherry tomatoes, halved

04 - ½ cup green beans, cut into 1-inch pieces

05 - 2–3 cloves garlic, peeled

06 - 1–2 Thai bird's eye chilies (adjust to taste)

07 - 2 tablespoons chopped fresh cilantro (optional)

→ Dressing

08 - 2 tablespoons lime juice (fresh)

09 - 1 tablespoon fish sauce (or soy sauce for vegetarian)

10 - 2 teaspoons palm sugar (or brown sugar)

11 - 1 teaspoon tamarind paste (optional)

→ Toppings & Garnishes

12 - 3 tablespoons roasted peanuts, roughly chopped

13 - 1 tablespoon dried shrimp (optional)

14 - Extra lime wedges, for serving

# Directions:

01 - In a mortar and pestle, pound the garlic and chilies until a rough paste forms.

02 - Add the green beans and lightly crush to bruise them.

03 - Add the shredded papaya and carrot to a large mixing bowl.

04 - Add the cherry tomatoes and lightly crush with the pestle or a spoon to release their juices.

05 - In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and tamarind paste until the sugar dissolves.

06 - Pour the dressing over the papaya mixture. Mix well (using hands with gloves is traditional) to combine and slightly bruise the vegetables, helping them absorb flavors.

07 - Toss in the roasted peanuts, dried shrimp (if using), and fresh cilantro.

08 - Serve immediately, garnished with extra peanuts and lime wedges.

# Expert Advice:

01 -

The lime-splashed crunch will wake up your taste buds and your mood in any weather.
Once you try it, you'll find yourself craving its sweet-sour-salty bite for every summer meal.

02 -

Once I used ripe papaya by accident and learned the hard way that only firm green papaya gives the crisp bite this salad needs.
Crushing, not simply chopping, the aromatics and tomatoes really unlocks that signature Som Tam zing.

03 -