For the Papaya salad
2 pounds green papaya (may substitute 2 pounds carrots)
¼ pound fresh green beans
1 tomato
1 thai Eggplant also know as Brinjal (Thai Eggplang are amall and round and a
creamy white color with green stripies.)
Salad Garnish
¼ cup shelled and roasted peanuts, ground or chopped fine
Green lettuce leaves
For the dressing
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce (I use 3 Crabs brand, see above photo)
2 tablespoons of Palm sugar (may substitube 2 tablespoons sugar)
Peel the papaya and julienne it, which means to cut it into shredded “matchstick” sized
pieces. These need to be as slim as you can make them.
Also slice the green beans into thin strips or short cut pieces. And slice the tomato into
thin slices. Optional: These two ingredients can be pounded with a mortar and pestle just to
break them open so that their flavors can be easily combined.
Meanwhile, take all the ingredients for the dressing and just stir them or shake them up in
a jar. The amount of dressing will seem like it will not be enough, but it will be ok. Make a double
batch if you like.
Finally, just toss the papaya, beans and tomato with the finished dressing.
Spread a couple leaves of green lettuce on a serving plate and serve the salad on top of the leaves. Sprinkle the peanuts over everything and serve!
Video How to make Green Papaya Salad (Som Tom)
