Thai green papaya salad
This classic Thai salad is a delicious mix of sweet, sour and spicy. Refreshing and perfect alongside many mains or as part of an appetizer.
Servings: 2 approx
Calories: 223kcal
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Ingredients
- 2 cups papaya unripe/green, or unripe mango
- 1 red chili roughly chopped (or more/less to taste, see notes)
- 1 clove garlic roughly chopped
- 1 tablespoon coconut sugar or palm sugar
- 1 tablespoon fish sauce
- 4 cherry tomatoes
- 6 green beans
- 1 tablespoon dried shrimp
- 1 lime juice ie from 1 lime, or a little less
- 2 tablespoon roasted unsalted peanuts
Instructions
- Peel and deseed the papaya and cut into matchstick pieces (either with a mandolin, by scoring then using a wide peeler or roughly by hand).
- Ideally with a pestle and mortar, crush together the chili, garlic and sugar until the sugar dissolves and everything is largely a paste. Halve the cherry tomatoes and cut the beans into around 1 ½ - 2 inch (3 - 5cm) lengths.
- Add the fish sauce, tomatoes, beans and dried shrimp to the chili-sugar mixture and crush together so that the tomatoes release their juices. Add the lime juice and papaya, if your pestle and mortar is big enough, or else pour the mixture over the papaya in a bowl if not. Gently crush together.
- Add the peanuts and mix together. Check the seasoning and add additional lime, fish sauce or chili as needed then serve.
Video
Notes
The chili used s traditionally a red Thai chili which is relatively spicy. If you are less into spice, you can reduce the heat a bit using eg serrano instead.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 1013mg | Potassium: 585mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1852IU | Vitamin C: 134mg | Calcium: 89mg | Iron: 2mg
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