I love going out to try new Thai food because it’s always easy to find something on the menu that doesn’t have meat in it. One of my favorite Thai discoveries that I have ordered time and time again is green papaya salad. This salad is made from shredded green papaya as the base with sweet, salty, and spicy flavors added in. When I finally saw a green papaya in the market I knew I had tasted this enough times that I would be able to make it at home.
When ordering from a restaurant, this dish is generally served super spicy. Some traditional recipes call for 4-5 red chili’s in the sauce. I used only 1 chili to add some flavor, but feel free to increase the amount depending on how much spice you like!
YIELDS
1 full salad or two side salads
PREP TIME
COOK TIME
TOTAL TIME
- 1 small green papaya
- 1 carrot
- 1 red chili, minced
- 2 tsp minced garlic
- 1/4 shallot, diced
- 2 tsp coconut aminos (or soy sauce)
- juice from one lime
- 1 tsp cane sugar
- 1 medium tomato, quartered
- 1 tbsp crushed peanuts
- for garnish cilantro
Directions
1. Peel your papaya then cut it in half and scoop out the seeds. Using a mandolin peeler, julienne the papaya. Alternatively, slice papaya super thin with a sharp knife. Add it to a large bowl.
2. Use a mandolin peeler again to peel the carrrot into shreds and add to the bowl with papaya.
3. In a small bowl, whisk together the red chili, garlic, shallot, coconut aminos, lime juice, and cane sugar to make the dressing.
4. Pour the dressing over the papaya and carrots to coat. Mix well.
5. Add tomatoes and top with crushed peanuts and cilantro.
6. Serve over greens with rice.
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Photo: Lauren Sacerdote
