Som Tum is a classic Thai salad made with unripe Papaya. This recipe uses cabbage, which has a similar texture but which absorbs the flavor of the dressing more readily. This is a non-spicy version, but you can add fresh hot peppers to taste if you like.
Bring a small pot of water to a boil. Trim 1 C. green beans and add to the water when it boils. As soon as the water returns to a boil, drain the beans and cool them in a water bath.
Peel 1 large or 2 small cloves of garlic. Add to a food processor or blender along with 1 T. roasted peanuts, 1/2 t. sugar, and 1/4 C. diced Gypsy pepper. Puree until it makes a paste, then mix with 2 T. lime juice and 2 T. Thai fish sauce.
Cut a cabbage in quarters and cut out the tough core. Then use a very sharp knife to finely shred it to make 5 C.
Core 2 Gypsy peppers and then cut in thin strips.
Toss the cabbage and the peppers with the dressing and allow to sit for 10 minutes. Toss with the green beans and 1/4 C. chopped cilantro leaves.
Serve with more roasted peanuts and slices of lime.