Som Tam: Thai Green Papaya Salad

Gather the ingredients.

Peel the green papaya.

Using the largest grater you have (such as one for scalloped potatoes), grate the green fruit, rotating it as you go to avoid hitting the inner seeds.

If you don't have a grater, try a method used in Thailand: First, deeply score the flesh using a large, sharp knife.

Then, run your knife just under the surface to release the shreds.

In a small food chopper or processor, add the garlic, chile pepper, fish sauce, oil, lime juice, and brown sugar. Process until the liquid turns reddish from the chile. Set this salad dressing aside. 

Alternatively, pound the garlic and chile into a fine paste with a mortar and pestle or with the back of a knife. Transfer to a small bowl, add the fish sauce, oil, lime juice, and brown sugar, and whisk to combine.

Slice the green beans into segments and add them to the chopper or processor. Pulse to lightly chop and bruise the beans. In Thailand, the beans are pounded to bruise them, but this method works just as well.

Place the shredded papaya, cherry tomatoes, and bean sprouts in a large salad bowl. Add most of the basil, holding back some to be used as a garnish. Add the chile dressing and beans and toss.

Add most of the peanuts, holding some back to be used for garnish, and toss again.

Test for taste and adjust the salad's flavor as desired. If you'd like a more intense flavor or extra saltiness, add an extra splash of fish or soy sauce. More chile can be added to make it spicier. If it's too sour, sprinkle a little white sugar over your salad and toss to mix (the sugar will melt in a minute or two). 

Garnish with the scallions, and the remaining basil and peanuts.

Serve your salad as is or as a side dish to any Thai entree. If this is your main course, try serving it with a side of sticky rice like they do in Thailand.