SOM TAM MALAKOR (GREEN PAPAYA SALAD)

HANDS-ON 20 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY MS. TEA NEW RECIPE GO ONLINE TO RATE & REVIEW

Green papaya, sold at Asian markets, is the crunchy canvas for the salty, tangy, sweet, and spicy flavors of this Thai slaw. The salad is popular in many Asian cultures, including Vietnamese, Lao, and Cambodian, and is served at some Lunar New Year celebrations. ½ cup raw peanuts

1 or 2 Thai chile

peppers, chopped 3 cloves garlic

1 Tbsp. dried shrimp 1 Tbsp. palm sugar or

packed brown sugar 2 limes, juiced

(about 4 Tbsp.)

2 Tbsp. fish sauce

¼ tsp. salt

⅛ tsp. black pepper 6 cups julienne-cut

green papaya (13 oz.) 1 cup cherry

tomatoes, halved

½ cup 1-inch pieces fresh green beans or Chinese long beans

⅓ cup shredded carrot

1. Preheat oven to 350°F. Spread peanuts in an even layer on a baking sheet. Bake until fragrant and browned, 7 to 8 minutes. Let cool 5 minutes.

Chop ¼ cup of the peanuts.

2. Process remaining ¼ cup peanuts, chile(s), garlic, dried shrimp, and sugar in a small food processor until finely chopped. Add lime juice, fish sauce, salt, and black pepper; pulse until just combined.

3. Put papaya, tomatoes, green beans, and carrot in a large bowl. Add dressing; toss to coat. Garnish with reserved peanuts. Serve immediately. (Leftovers can be chilled, covered, up to 1 day.) armagazine.com/som-tam-malakor QUICK GLUTEN-FREE

PER 1-CUP SERVING: 121 CAL; 6G FAT (1G SAT); 5G PRO; 14G CARB (3G FIBER, 9G SUGARS); 590MG SODIUM