October 18th, 2024
Prep Time: 15 minutes Total Time: 20 minutes Servings: 4
Ingredients:
1 medium green papaya, peeled, seeded and shredded (about 4 cups)
2 cups cherry tomatoes, halved
1 cup green beans, cut into 1-inch pieces and blanched
2 cloves garlic, minced
2-3 Thai bird's eye chillies, finely chopped (adjust to taste)
2 tablespoons fish sauce (use soy sauce for a vegetarian/vegan option)
2 tablespoons lime juice, freshly squeezed
1 tablespoon palm sugar or brown sugar
2 tablespoons dried shrimp (optional)
1/4 cup roasted peanuts, roughly chopped
Fresh Thai basil or coriander leaves, for garnish
Instructions:
Prepare the green papaya by peeling off the skin using a vegetable peeler. Cut the papaya in half and remove the seeds using a spoon. Shred the papaya using a julienne peeler or box grater. Place the shredded papaya in a bowl and set aside.
In a large mixing bowl or mortar, combine the minced garlic, chopped chillies, fish sauce, lime juice, and palm sugar. Mix well or use a pestle to crush and combine the ingredients until the sugar has dissolved.
Add the shredded papaya, cherry tomatoes, and blanched green beans to the dressing mixture. If using a mortar and pestle, gently pound the ingredients together to help the flavours meld. Alternatively, use a large spoon to mix and lightly crush the ingredients.
If using dried shrimp, add it to the salad and toss well to combine.
Transfer the papaya salad to a serving plate. Garnish with chopped roasted peanuts and fresh Thai basil or coriander leaves. Serve immediately as a side dish or as part of a larger Thai-inspired meal.
Enjoy your delicious, refreshing Papaya Salad!
*Note: If you can't find a green papaya, you can replace it with a swede. Peel and shred the swede using the same method as described for the green papaya.
