Chef Brian Kongsilp · SalaThai Thai Restaurant

Green Papaya Salad

(Som Tom)

Serves 2 to 4

ALTHOUGH ASIANS enjoy cooking with fruit, not too many varieties make it into recipes. Luckily, papaya is one of them. A great papaya salad must be impeccably fresh, not too sour and made with just the right amount of dressing so that it doesn’t become soggy. SalaThai’s version is made to order, and it’s pure perfection.

Besides its use in salad, papaya is incorporated into soups, fried rice, stir fries and exquisite desserts. For this classic recipe, you need young papaya, which is available year-round in most markets. Choose plump, bright-green papayas with smooth, unblemished skins. The fruit’s beige-yellow flesh should be firm and crisp, even when shredded.

1 clove garlic, minced

2 to 3 Thai chili peppers, chopped

2 to 3 green beans, trimmed and julienned

4 cherry tomatoes, halved

1 Tbsp fish sauce

1 Tbsp fresh lime juice

1 Tbsp white sugar

1 cup fresh papaya, shredded

3 to 4 lettuce leaves

1 Tbsp crushed peanuts

IN A SMALL bowl, combine garlic, chili peppers, green beans and cherry tomatoes. Add fish sauce, lime juice and sugar, stirring well. Using a spatula, fold papaya into the vegetable mixture. If you prefer a cold salad, cover and refrigerate for 1 hour.

Line a small serving bowl with lettuce leaves. Spoon papaya salad on top and garnish with peanuts. Serve at room temperature.

Green (unripe) papaya