Ingredients
– 300 grams shredded green papaya for the crisp base of the salad
– 100 grams snake beans, cut into 5 cm pieces for a slight crunch and freshness
– 150 grams halved grape or cherry tomatoes for juiciness and a touch of sweetness
– 1/4 cup roasted unsalted peanuts for crunch and nutty flavor
– 3 cloves garlic, roughly chopped for aromatic depth
– 5 bird’s eye chillies, adjust to taste for heat and spice
– 2 tablespoons dried shrimp for a rich, umami taste
– 2 tablespoons grated palm sugar for subtle caramel sweetness
– 3 tablespoons lime juice for bright acidity
– 3 tablespoons fish sauce for salty and savory notes
– A handful of Thai basil leaves for fresh, herbaceous garnish
Instructions
1-Prepare ingredients: Shred green papaya, slice tomatoes, and chop garlic and chillies for easy assembly.
2-Pound garlic and chillies: Use a mortar and pestle for that authentic flavor base.
3-Mix the dressing: Stir in sugar, lime juice, and fish sauce until blended.
4-Combine and toss: Add veggies and peanuts to the dressing and mix gently.
5-Serve fresh: Garnish and enjoy right away for the best taste and texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust the number of bird’s eye chillies to control the spice level – start with fewer if you’re sensitive to heat
🥥 Use a mortar and pestle for the most authentic texture and flavor, though a food processor can work in a pinch
⏰ Toss the salad quickly and serve immediately to prevent the papaya from becoming wilted and losing its crisp texture
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook/Mixing
- Cuisine: Thai
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 890mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg