Vegan Som Tum (Green Papaya Salad)

Ingredients

• 2 cups Green papaya, shredded
• 0.5 cup Carrot, shredded
• 2 pieces Garlic cloves
• 2 pieces Thai bird's eye chilies
• 0.5 cup Green beans, cut into 1-inch pieces
• 1 cup Cherry tomatoes, halved
• 2 tablespoons Roasted peanuts, unsalted
• 2 tablespoons Light soy sauce or vegan fish sauce
• 3 tablespoons Lime juice, freshly squeezed
• 1.5 tablespoons Coconut sugar or palm sugar
• 0.25 teaspoon Salt(optional)

Instructions

1. 1

   Peel the green papaya and shred it into long, thin strips using a mandoline or a julienne peeler.

2. 2

   In a large clay or wooden mortar, pound the garlic and chilies together with a pestle until they form a coarse paste.

3. 3

   Add the green beans to the mortar and bruise them lightly with the pestle to release their juices.

4. 4

   Add the roasted peanuts and crush them slightly, keeping some large chunks for texture.

5. 5

   Stir in the coconut sugar, soy sauce, and lime juice, mixing with a spoon until the sugar is fully dissolved.

6. 6

   Add the shredded papaya, carrots, and cherry tomatoes to the mortar.

7. 7

   Use a combination of pounding lightly with the pestle and tossing with a large spoon to ensure the dressing coats all the vegetables thoroughly.

8. 8

   Taste and adjust the seasoning with more lime or soy sauce if needed, then transfer to a plate and serve immediately.