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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
  

  • 1 medium green papaya peeled and shredded
  • 1 medium carrot shredded
  • 2-3 bird’s eye chilies adjust to taste
  • 2 garlic cloves
  • 1 tbsp coconut syrup or brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp tamarind paste optional, for extra tang
  • ¼ cup cherry tomatoes halved
  • 2-3 long green beans cut into 1-inch pieces
  • ¼ cup roasted peanuts crushed
  • fresh Thai basil leaves for garnish

How to make it
 

  1. Prepare the veggies:
    – peel and shred the green papaya and carrot,combine in a large bowl.
  2. 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.
  3. 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.
  4. 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.