Som Tum (Green Papaya Salad)

Step 1

Hold the green papaya upright on a cutting board and peel away the thin green skin with a vegetable peeler, rotating the papaya as you go until all skin is removed, about 2 minutes.

Step 2

Cut the peeled papaya in half lengthwise from top to bottom, then scoop out and discard the small white seeds inside using a spoon.

Step 3

Using a box grater or julienne peeler, shred the papaya halves into thin matchstick-like pieces about 1/8-inch wide, moving lengthwise down the flesh until you reach the core; discard the woody core.

Step 4

Zest the limes by rubbing them against the small holes of a microplane or box grater, collecting the colored zest in a small bowl; set aside.

Step 5

Cut the limes in half and squeeze the juice into a separate small bowl until you have about 3 tablespoons of liquid.

Step 6

Remove the stem from the chilies and slice them crosswise into thin rounds about 1/8-inch thick, including the seeds for heat; wash your hands after handling.

Step 7

Place the lime juice, fish sauce, palm sugar, and sliced chilies into a large mortar or a small sturdy bowl.

Step 8

Using a pestle or the back of a wooden spoon, press and crush the chilies and sugar together for about 30 seconds until the sugar dissolves and the chili releases its flavor into the liquid.

Step 9

Pour the dressing over the shredded papaya in a large mixing bowl and toss gently with your hands or two forks until the papaya is evenly coated with dressing, about 1 minute.

Step 10

Sprinkle the crushed peanuts and lime zest evenly over the top of the salad.

Step 11

Divide the salad between two serving bowls or plates and serve immediately while the papaya is still crisp.