Green papaya is delicious in a Thai salad called Som Tum. It is a light and refreshing dish that can please a seasoned palate. Salty, sour, spicy and crunchy elements can satisfy any craving. Low in fat and calories, it makes an ideal light lunch paired with jasmine rice.
Prep time: 30 minutes
- 6 cups of green papaya, julienned
- 2 cups of green beans, cut into 1 inch pieces
- 2 cups of cherry tomatoes, halved
- 1 cup of scallions, julienned
- ¼ bunch of cilantro, chopped
- 1 Serrano chili, minced and seeded
- 2 garlic cloves, minced
- the juice of 2 whole limes
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ cup peanuts, chopped
- In a large mixing bowl, combine Serrano chili, garlic, lime juice, fish sauce, salt and sugar. Whisk and reserve.
- In a medium mixing bowl, combine 2 cups ice and 1 cup cold water and set aside.
- In a medium stock pot, add 1 quart of water, 1 tablespoon of salt and bring to a boil. Once water is boiling, add beans a handful at a time and cook until crisp tender - about 3 minutes. Remove cooked beans and plunge into the ice water to stop the cooking process.
- Once cold, remove from ice water and place on towels to absorb the liquid. Add papaya, scallions, beans, tomatoes and cilantro to the bowl and toss thoroughly.
- Transfer to a serving bowl and garnish with chopped peanuts. Serves 4-6.