Green Papaya Salad

SERVES: 6
Green Papaya salad is a classic Thai salad that I love. This is my take on this traditional salad, loaded with lots of veggies and with all the flavor of the original. This salad can be made with the traditional green papaya or with a variety of shredded veggies.

Ingredients:

2 cloves garlic, peeled

½ teaspoon sea salt

2 TBS salted peanuts, plus more for garnish

1-2 red chili peppers, seeded and sliced

1 teaspoon coconut sugar

2 TBS dried shrimp (optional)

4 TBS fresh lime juice

3-4 TBS fish sauce (I like Red Boat brand)

12 grape tomatoes, cut in quarters

1 small red onion sliced thin

½ pound green beans, trimmed and cut into 1“ lengths 

½ lb sugar snap peas sliced thin 

2 small to medium green (unripe) papaya or broccoli stems, kohlrabi, daikon radish or carrots shredded (4 cups total)

1 bunch asparagus, cut into 1” lengths

Garnish your salad with: lime wedges, mint, cilantro, Thai basil - pick your favorites or use them all!


Optional mix ins:

Micro greens

Watercress

Instructions:

In a blender or food processor blend garlic, salt, peanuts, chilies, coconut sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Add tomatoes, beans and sliced peas to the bowl and mix lightly.

Peel and coarsely grate or shred papaya, broccoli stems, carrots, daikon radish or kohlrabi. You will need 4 cups of shredded veggies or green papaya or a combination of any of these.

Add papaya and shredded veggies to a large bowl and toss together so everything is coated with your dressing. Mix in micro greens, watercress and herbs. Taste for seasoning. Sprinkle with peanuts, garnish with lime wedges and herbs and serve.

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A bowl of green papaya salad

Green Papaya Salad


  • Author: Beth Bollinger

Description

SERVES: 6

Green Papaya salad is a classic Thai salad that I love. This is my take on this traditional salad, loaded with lots of veggies and with all the flavor of the original. This salad can be made with the traditional green papaya or with a variety of shredded veggies. 


Ingredients

Scale

2 cloves garlic, peeled

½ tsp sea salt

2 TBS salted peanuts, plus more for garnish

1-2 red chili peppers, seeded and sliced

1 tsp coconut sugar

2 TBS dried shrimp (optional)

4 TBS fresh lime juice

3-4 TBS fish sauce (I like Red Boat brand)

12 grape tomatoes, cut in quarters

1 small red onion sliced thin 

½ pound green beans, trimmed and cut into 1“ lengths 

½ lb sugar snap peas sliced thin 

2 small to medium green (unripe) papaya or broccoli stems, kohlrabi, daikon radish or carrots shredded (4 cups total)

1 bunch asparagus, cut into 1” lengths

Garnish your salad with: lime wedges, mint, cilantro, Thai basil - pick your favorites or use them all!

Optional mix ins:

Micro greens

Watercress


Instructions

In a blender or food processor blend garlic, salt, peanuts, chilies, coconut sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Add tomatoes, beans and sliced peas to the bowl and mix lightly.

Peel and coarsely grate or shred papaya, broccoli stems, carrots, daikon radish or kohlrabi. You will need 4 cups of shredded veggies or green papaya or a combination of any of these.

Add papaya and shredded veggies to a large bowl and toss together so everything is coated with your dressing. Mix in micro greens, watercress and herbs. Taste for seasoning. Sprinkle with peanuts, garnish with lime wedges and herbs and serve.

Keywords: PALEO, DF, GF, VEGAN