Thai · Lunch
Spicy Green Papaya Salad
Shredded green papaya pounded with garlic, chili, and long beans in a mortar, dressed with lime juice, fish sauce, and palm sugar for a sour-hot-salty balance. Finished with cherry tomatoes, roasted peanuts, and dried shrimp, this Thai salad is crunchy, sharp, and eaten fresh.
$4
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
212Calories
7.9gProtein
8.1gFat
31.2gCarbs
17.8gSugar
6.2gFiber
1210mgSodium
21mgChol
1.2gSat Fat
748mgPotassium
95mgCalcium
2.1mgIron
0.3mcgVitamin B12
108mgVitamin C
gluten-free
low-calorie
low-cholesterol
high-fiber
sweet-heat
all-time-classics
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel and julienne the green papaya into thin shreds. Cut long beans into 1-inch pieces and halve cherry tomatoes.
2
Pound garlic and Thai chilies in a mortar until garlic breaks down and chilies release their oils, about 30 seconds.
3
Add long beans and pound lightly for 20 seconds, then add cherry tomatoes and press gently until juice releases.
4
Add papaya, fish sauce, lime juice, and palm sugar in two batches, pounding until papaya softens and flavors meld, tasting to adjust balance.
5
Plate
Transfer salad to a plate, scatter roasted peanuts and dried shrimp over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green papaya
- 4 cloves4 cloves garlic, peeled
- 44 fresh Thai chilies
- 2 oz56g long beans, cut into 1-inch pieces
- 66 cherry tomatoes
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tbsp2 tbsp palm sugar
- 1 oz28g peanuts, roasted
- 2 tsp2 tsp dried shrimp
