Som Tam Green Papaya Salad with Grilled Shrimp

Som tam is traditionally made with a mortar and pestle, bruising the papaya, chilies, and green beans together so they take on the dressing rather than just sitting in it. You don't strictly need the mortar — a good bowl and some vigorous tossing gets you most of the way there — but if you have one, use it.

Unripe green papaya is mostly water and fiber with very little sugar, which is what makes this salad so light, and topping it with grilled shrimp turns it from a side dish into a full low-carb meal with real protein. The lime and chili dressing is doing all the work here, so there's no need for added oil.

Taste as you go before adding the full amount of fish sauce and chili — the balance of sour, salty, sweet, and hot is very much a matter of personal preference.