5-Min Som Tum Green Papaya Salad
Crisp, spicy, tangy green papaya salad pounded fresh in a mortar. Whip it together in minutes—the anchor is the pestle-and-bowl technique that bruises lime and chili into the raw papaya.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 5g
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Ingredients
- 2 cups green papaya, peeled and shredded
- 1 cup cherry tomatoes, halved
- ½ cup long beans or green beans, cut into 2-inch pieces
- 1 to 2, to taste fresh Thai chilies or red jalapeños, sliced
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- ¼ cup roasted peanuts, crushed
Instructions
- 1
Add sliced chilies and garlic to a large mortar. Pound until fragrant, about 30 seconds.
- 2
Add long beans and tomatoes. Pound gently 3 to 4 times to bruise, not crush.
- 3
Add shredded papaya, lime juice, and fish sauce. Toss and pound together until well combined, about 1 minute.
- 4
Transfer to a plate. Top with crushed peanuts and serve immediately.
Tools you’ll need
- large mortar and pestle
- cutting board
- sharp knife
- vegetable peeler
- serving plate
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