Serves: 4
Total Calories: 70

5 tablespoons fresh lime juice
1/4 cup Thai fish sauce
2 tablespoons shrimp powder
1 1/2 tablespoons palm sugar or honey
1 teaspoon finely chopped garlic
1 teaspoon finely chopped serrano chile
6 ounces green papayas peeled, seeded, and shredded in a food processor (about 2 cups)
1/3 cup green beans cut into 1-inch lengths
1/3 cup diced tomato
3 tablespoons ground unsalted peanuts
2 tablespoons chopped cilantro
4 sprigs cilantro (garnish)

Combine lime juice, fish sauce, shrimp powder, palm sugar, garlic, and chili in a large bowl and whisk until well blended. Add remaining ingredients except garnish and toss until completely coated. Using a small wooden mallet to an empty wine bottle, gently pound ingredients for about a minute to soften papaya. Transfer salad to platter, garnish with cilantro and serve.

Eat this plain or scoop it onto lettuce or cabbage leaves for a salad appetizer.

Nutritional Facts:

Serves: 4
Total Calories: 70
Calories from Fat: 27

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce