Ingredients
- 4 cups shredded green papaya
- 2 cloves garlic
- 2 Thai chilies
- 1/4 cup roasted peanuts
- 1 tbsp palm sugar
- 2 oz Chinese long beans, cut into 1-inch pieces
- 8 cherry tomatoes, halved
- 1 1/2 tbsp tamari
- 3 tbsp lime juice
Method
- Pound the garlic and chilies in a large mortar until broken down.
- Add the peanuts and palm sugar and pound a few times to crack the nuts and melt the sugar.
- Add the long beans and tomatoes and bruise them lightly so they release juice.
- Add the tamari, lime juice and papaya, then pound gently while turning with a spoon for about 1 minute until the papaya softens slightly.
- Taste for sour, salty, sweet and hot, adjust, and serve right away.
Notes
Tamari stands in for fish sauce here; choose one labeled gluten-free.
No big mortar? Pound the dressing ingredients, then toss everything together in a bowl, pressing with the back of a spoon.