This is a very popular salad in Thailand. This is a vegetarian version and quite spicy. You can buy shredded green papaya but you can do this yourself as well. This is traditionally made with a large mortar and pestle but you can just use a strong spatula. Cook time is marinating time. Serve along with sticky rice. (Note: pregnant women should not eat green papaya or at least research & take caution!!!)
- 1 garlic clove
- 6 long green beans, cut into 1 inch pieces
- 8 cherry tomatoes, halved
- 1 -2 chili pepper
- 2 cups papayas, shredded
- 2 tablespoons peanuts, toasted or 2 tablespoons raw cashews, chopped
- 1 1⁄2 tablespoons soy sauce (shoyu)
- 1 lime, juice of
- 1 1⁄2 tablespoons sugar or 1 1⁄2 tablespoons agave nectar
- Thai basil (garnish)
- If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
- Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
- No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
- Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.