Green Papaya Salad
A fresh, crunchy, and tangy salad with bold flavours and a satisfying kick. Perfect as a side or a light meal on its own.
Ingredients
How to make it
- Prepare the veggies:– peel and shred the green papaya and carrot,combine in a large bowl.
- Make the dressing:– in a mortar and pestle (or bowl), pound the garlic and chilies into a rough paste– add coconut syrup, soy sauce, lime juice, and tamarind paste– mix well and adjust to taste—add more lime for tang, syrup for sweetness, or soy for salt.
- Mix the salad:– add cherry tomatoes and lightly crush to release their juices– add green beans and gently bruise them to soften slightly– add the shredded papaya and carrot, toss gently to coat everything in the dressing without breaking up the veggies too much.
- Garnish and serve:– transfer to a plate, top with crushed peanuts and Thai basil– serve immediately on its own, with brown rice, or alongside grilled fish.
Tip…
For a milder version, use fewer chilies or remove the seeds before pounding.
