Thai Papaya Salad
I’m a big fan of Thai cuisine and this Thai Papaya Salad is one of my all-time faves! I had this the very first time in 2011 when I visited Bankok. We were trying all their street food and this salad won me over. It’s a simple salad with an explosion of different of flavors – sweet, sour, salty and hot. You should definitely add this to you best salad recipes collection!
Print
Pin
Servings: 2
Ingredients
- 3 tbsp Lime Juice
- 1 clove Garlic finely chopped
- 1 tbsp Thai Fish Sauce
- 2 tbsp Palm Sugar
- 1/2 piece Red Chili sliced thinly
- 1 1/2 cups Green Papaya shredded (use julienne slicer or vegetable grater)
- 8 pieces Cherry Tomatoes into halves
- 100 gms Green Beans blanched and cut into 1-inch length
- 2 tbsp Peanuts roasted and chopped coarsely
Instructions
- After shredding the papaya, place it in a large mixing bowl and chill in the fridge to keep its crunchy texture.
- Combine garlic, lime juice, palm sugar and red chilli in a bowl. Stir until well combined.
- Refresh the green beans in ice water after blanching to stop cooking process; green beans will stay crisp and keeps them bright green. Drain after 1-2 minutes.
- Take out the papaya from the fridge, and add green beans and cherry tomatoes.
- Pour lime dressing over. Toss everything until papaya is well coated with the sauce.
- Divide the salad into two serving bowls and sprinkle with chopped peanuts.
- If you prefer spicier, add more red chilli on top.
Notes
- You can substitute palm sugar with brown sugar.
- You can add dried shrimps.
- To make this really authentic, use tamarind juice instead of lime juice.
- They also serve the green beans raw. With my recipe, I prefer the green beans blanched them for 1 minute. I find green beans more flavorful and pleasant to eat when they are cooked.