Thai Green Papaya Salad Recipe
Almost every Thai restaurant that I have been to has green papaya salad on its menu and it is one of my
favorite Thai appetizers. It is the lime dressing that really makes this dish. In fact, the dressing is so good that
you can actually substitute carrots for the papaya if
you cannot easily find papaya.
For the salad:
2 pounds green papaya (may substitute
2 pounds carrots)
¼ pound fresh green beans
¼ cup shelled and roasted peanuts, ground or chopped fine
Green lettuce leaves
For the Dressing:
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce (I use 3 Crabs brand)
2 tablespoons sugar
Peel the papaya and julienne it, which means to cut it into shredded “matchstick” sized pieces. These need
to be as slim as you can make them.
Also slice the green beans into thin strips or short cut pieces. And slice the tomato into thin slices.
Optional: These two ingredients can be pounded with a mortar and pestle just to break them open so that their
flavors can be easily combined.
Meanwhile, take all the ingredients for the dressing and just stir them or shake them up in a jar. The
amount of dressing will seem like it will not be enough, but it will be okay. Make a double batch if you like.
Finally, just toss the papaya, beans and tomato with the finished dressing.
Spread a couple leaves of green lettuce on a serving plate and serve the salad on top of the leaves.
Sprinkle the peanuts over everything and serve!
Other options for the salad:
¼ cup red bell pepper, cut into matchstick pieces – good for color if you are not
½ cup cilantro leaves
Other options for the dressing:
½ teaspoon chili garlic sauce (I use Huy Fong Foods brand with the
rooster on the bottle.)
2 teaspoons fresh ginger, peeled and chopped fine
2 green onions, chopped fine