Papaya Salad
Thai Green Papaya Salad
Ingredients
- 1 large clove garlic crushed
- 1 Tbsp dry-roasted salted peanuts
- 2 Thai chilies or serrano chilies sliced
- ½ tsp raw sugar
- 1 Tbsp dried shrimp
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce to taste
- 2 Roma tomatoes chopped
- ½ pound long beans cut into 1½-inch lengths
- 1 medium green unripe papaya
Instructions
- In a blender or nut chopper, blend garlic, salt, peanuts, chilies, sugar, and shrimp into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Add tomatoes and beans to bowl and mix lightly.
- Peel and coarsely grate papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Sprinkle with peanuts and serve.
Notes
This recipe has been altered. The original can be found here: https://cooking.nytimes.com/recipes/1012589-som-tum-green-papaya-salad
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