Green Papaya Salad
This vibrant Thai green papaya salad is a symphony of flavors and textures, blending sweet, tangy, spicy, and fresh herbal notes into a refreshing dish that's perfect for any occasion. The crunchy julienned papaya, complemented by the aromatic herbs and zesty dressing, creates a harmonious balance that will tantalize your taste buds. Refreshing and colorful, this salad is a delightful addition to your table, offering a burst of tropical flavors that will transport you to sunny destinations with each bite.
— Constant Cookbook
Ingredients
- 1/3 (packed) light brown sugar
- 1/3 unseasoned rice vinegar
- 1/4 soy sauce
- 1 hot chili paste (such as sambal oelek)
- 1/2 toasted sesame oil
- 3 shallots, very thinly sliced crosswise, separated into rings
- 1 vegetable oil
- Kosher salt
- 1 green papaya, peeled, halved, seeded, julienned (about 6 cups)
- 1 fresh cilantro leaves with tender stems
- 1 torn fresh Thai basil leaves
Instructions
- Whisk 5 Tbsp. fresh lime juice, 3 Tbsp. (packed) palm sugar or light brown sugar, 2 Tbsp. plus 2 tsp. fish sauce, 2 Tbsp. dried shrimp, chopped, and 4 garlic cloves, minced in medium bowl. Set dressing aside.
- Cook 3 Chinese long beans, halved crosswise or 15 green beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
- Using julienne peeler, peel 1 1½- to 1¾-pound green papaya, peeled, halved, seeded until you have enough to measure 6 cups. Place in large bowl. Add 10 large cherry tomatoes, halved, 1 cup chopped fresh cilantro, 2 green onions, very thinly sliced, 1 fresh red Thai chile with seeds, thinly sliced, and reserved beans. Pour dressing over; toss. Sprinkle 2 Tbsp. coarsely chopped salted peanuts over and serve. Editorâs note: This recipe was first printed in our May 2010 issue. Head this way for more of our favorite summer salad recipes â
Yield
8 Servings
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