Som Tum (Spicy Green Papaya Salad)

Ingredients

2 cups shredded green papaya
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1/4 cup green beans, cut into 1-inch pieces
2-3 Thai bird's eye chilies, chopped (adjust to taste)
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon tamarind paste
1 tablespoon palm sugar (or brown sugar)
2 tablespoons roasted peanuts, crushed
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Prepare the Vegetables

In a large bowl, combine the shredded green papaya, shredded carrots, cherry tomatoes, and green beans.

Prepare the Dressing

In a mortar and pestle, pound the Thai bird's eye chilies and garlic together until they form a rough paste. Alternatively, you can finely mince them if you don't have a mortar and pestle.

Add the fish sauce, lime juice, tamarind paste, and palm sugar to the chili-garlic mixture. Mix well until the sugar is dissolved.

Combine the Salad

Pour the dressing over the shredded papaya and other vegetables.

Toss everything together until well combined and the vegetables are evenly coated with the dressing.

Serve

Transfer the Som Tum to a serving plate.

Sprinkle with crushed roasted peanuts and garnish with fresh cilantro.