The iconic Thai salad with or without the actual green papaya.
Course Salad
Cuisine Asian
Prep Time 15 minutesminutes
Servings 2
Author Dea Zoffmann
Ingredients
Ingredients for the salad:
3garlic cloves, peeled and roughly chopped
1bird's eye chili or 1/4 teaspoon dried chili flakes or to taste
2tablespoons dry-roasted unsalted peanutsI use raw peanuts that I roast on a dry frying pan until lightly browned.
1teaspoonpalm sugar
1 ½tablespoonsThai fish sauce (use soy sauce if on a vegan diet)
1 ½tablespoonsfresh lime juice
4cherry tomatoes, quartered
1/2cuplightly cooked green beansThey should still be crunchy.
2 ½cups (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!