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.