Papaya Salad

This refreshing salad has different renditions throughout Southeast Asia. It's a signature dish of the Isan province of Thailand, known for its rustic fare. Unripe papaya is shredded and combined with chiles, lime juice and other aromatic seasonings to make one of the most satisfying salads you'll try.

Prep time:
Serving size: 6
Calories per serving: 614

10 ounces palm sugar
2 1/2 ounces fish sauces
6 ounces green beans
12 thai bird chiles
6 cloves garlic
6 ounces lime juice
30 ounces shredded papayas
36 cherry tomatoes, halved
6 ounces peanuts, ground

Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.

Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus