Thai Green Papaya Salad

Method4 steps · about 25 min

1. 1

   Step 1: Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.

   Firm papaya strips in ice water · 15 minUses 1 green papaya, about 1 kg whole · Cold water, enough for the papaya ice bath · Ice, enough to chill the papaya bath

   
2. 2

   Step 2: Meanwhile, chop the garlic (2-3 cloves), bird chilies, and peanuts (1 tbsp) together on a board until finely minced. Add to a mixing bowl along with the salt (1/2 teaspoon), sugar (2 tablespoons), lime juice (3 tbsp), and fish sauce (2 1/2 tablespoons). If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.

   Uses 2-3 cloves garlic (peeled) · 2 Thai bird chilies · 1 tbsp dry-roasted salted peanuts for the dressing · 1/2 teaspoon salt · 2 tablespoons sugar · 3 tbsp fresh lime juice · 2 1/2 tablespoons fish sauce (or to taste)

   
3. 3

   Step 3: Crush the short long-bean (4) pieces with the flat side of a knife or in a mortar until bruised. Add them to the prepared dressing along with the chopped tomato (1).

   Uses Prepared garlic, chili, peanut and lime dressing · 4 long beans, cut into short pieces · 1 medium tomato (cut into small chunks)

   
4. 4

   Step 4: Drain the soaked papaya well and toss with the dressed beans and tomato. Garnish with optional extra chopped roasted peanuts and serve.

   Uses Papaya strips soaked in ice water · Dressed bruised long beans and tomato · Extra chopped roasted peanuts for garnish, optional