This might be the most inauthentic version of my favorite salad, but I don’t care. It is easy and adaptable and still worth adding to your list of favorite foods.
Traditionally this salad is all about the pounding, but then again is it also covered in shrimp or prawns, so once we turn it kosher we might as well make it easier too.
It really is best to find a unripe, green papaya, but they make a similar salad in Cambodia using green mango and banana leaf. You can even make it super easy by subbing in cabbage — I won’t tell anyone.
My new friend who’s Mom is from Thailand says we can make it with julienned carrots or cucumbers or kholrabi, thanks Heidi.
Watch Jamie and me making it live here.
Thai Vegetable Salad
Servings
4 Servings
Ingredients
- ⅓ cup lime juice
- 3 tablespoons palm sugar coconut sugar, or brown sugar
- 3 tablespoons fish sauce or soy sauce
- 4 garlic cloves crushed
- 1 green papaya
- 10 large cherry tomatoes halved
- 1 cup chopped fresh cilantro
- 2 green onions sliced
- 1 small red chile minced
- 3 long beans or 15 green beans blanched and cut into 2-inch pieces
- 2 tablespoons coarsely chopped salted peanuts
- Garnish: bean sprouts and fresh lime slices optional
Instructions
- In a medium jar combine lime juice, sugar, fish sauce, and garlic. Shake well and set aside.
- Peel papaya’s outer layer with a regular peeler, then peel as much of the papaya as you can with a julienne peeler. Place in a large bowl.
- Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over top, toss, and sprinkle with peanuts.
- Garnish with bean sprouts and a fresh lime slice if desired.
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