Papaya salad with a Thai dressing is one of my dad’s favorites and is super easy to make. It’s a great side dish if you’re looking for something light with bright flavors and using green papaya is a great way to change up a traditional salad.
Ingredients:
2 cups shredded green papaya* (about 1/2 a green papaya)
5 cherry tomatoes, halved
6 green beans, trimmed and cut in half
2 sprigs of Thai basil, for garnish
2 small Thai chilies
1 tbsp dried shrimp, dry toasted
2 tbsp toasted peanuts
(Salad dressing)
1 1/2 tbsp fish sauce
1 clove garlic, crushed and finely minced
Juice from 3/4 lime
1 1/2 tbsp palm sugar
Directions:
(Prep) Cut the green papaya in half and scoop out all the seeds. Use a peeler to remove the outer skin. Cut the papaya into thin strips using a mandolin.
(Sauce) Combine all the ingredients for the salad dressing together and set aside.
(Assembly) In a large mixing bowl, add sliced papaya, cherry tomatoes, green beans, toasted peanuts, dried shrimp, Thai chilies, and Thai basil. Pour the dressing on top and mix to combine.
And it’s ready to serve!
NOTES:
The most important ingredient is definitely the papaya, so don’t be worried if you run out of some of the other toppings and need to skip a few.
A whole papaya is usually a lot to eat at once, so I usually double the sauce recipe and refrigerate it so we can eat the other half of the papaya another day. Then, you only need to do half the work!
If you swirl the papaya, make it really tall on a plate, and top it with extra roasted peanuts, it looks pretty fancy.
Source Recipe: Curiospice
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