Green Papaya Salad

5 from 1 vote

This recipe is adapted from Southeast Asian Flavors Cookbook by Robert Danhi. You must use a green papaya found in an Asian supermarket, not the Hawaiian papaya with the red flesh. They are completely different. The green papaya takes on the flavor of the dressing. I find that two chiles suit my taste. You want to have some heat, but I prefer it mild. I have left out the traditional dried shrimp to make this more appealing to American tastes.

Prep Time20

Total Time20

Course: Salad

Cuisine: Thai

Servings:

Calories: 168kcal

Ingredients

4 cloves garlic
2 to 4 Thai bird chiles stems removed
2 Tbs tamarind paste
1/4 cup lime juice
4 Tbs Thai fish sauce
3 Tbs palm sugar or brown sugar
4 cups green papaya about one medium papaya
1 cup long beans cut in 2" lengths or other green beans
1 cup cherry tomatoes halved
1/2 cup peanuts roughly chopped
1/2 head leaf lettuce
1 Tbs thai basil and mint for garnish

Instructions

Make dressing: In mini-food processor, combine, garlic and chilies together and spin to rough chop. Add tamarind, lime juice, fish sauce and palm sugar. Process until all ingredients are combined.
Peel and cut open green papaya. Shred the papaya in a food processor. Place into a large wooden bowl. Add in beans, tomatoes and pound the ingredients with a mallet to release flavors.
Toss salad with dressing and half the peanuts. Serve on a bed of leaf lettuce, Top with more peanuts and garnish with thai basil and mint.
ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 168kcal