Go Back

Thai Green Papaya Salad

The iconic Thai salad with or without the actual green papaya.
Course Salad
Cuisine Asian
Prep Time 15 minutes
Servings 2
Author Dea Zoffmann

Ingredients

Ingredients for the salad:

  • 3 garlic cloves, peeled and roughly chopped
  • 1 bird's eye chili or 1/4 teaspoon dried chili flakes or to taste
  • 2 tablespoons dry-roasted unsalted peanuts I use raw peanuts that I roast on a dry frying pan until lightly browned.
  • 1 teaspoon palm sugar
  • 1 ½ tablespoons Thai fish sauce (use soy sauce if on a vegan diet)
  • 1 ½ tablespoons fresh lime juice
  • 4 cherry tomatoes, quartered
  • 1/2 cup lightly cooked green beans They should still be crunchy.
  • 2 ½ cups (200 grams) green papaya or any of the substitutes mentioned above (chayote, jicama, carrot)

Ingredients to serve with the salad:

  • Sliced white cabbage
  • Slices of cucumber

Instructions

  • Using a mortar and pestle, pound the garlic, chili, and peanuts into a rough paste.
  • Stir in the sugar, fish sauce, and lime juice.
  • Add the tomatoes and the cooked but still crunchy beans and continue to pound lightly while using a spoon to mix it all around.
  • Add the green papaya (or substitute) and continue to pound and stir for 30 seconds or until everything is well mixed. Transfer to serving bowls and enjoy!