Green Papaya Salad

Green Papaya Salad
Green Papaya Salad

Green Papaya Salad is a common item on Thai restaurant menus. If you order this dish be aware that it is often made with fish sauce. Be sure to tell your server you want it withOUT the fish sauce.

This version uses dulse flakes (a sea vegetable) to provide the sea flavor.

Tamarind is a key ingredient in many Thai dishes. You can find it at Asian or international groceries. You can also find it on Amazon. Tamarind on Amazon.com

It comes in whole pods, or for easier use, look for the paste in a block form or concentrated sauce. The paste and sauce will keep in your refrigerator for many months.

Salad:

  • 1 small green papaya – peeled, seeded and shredded or grated (3-4 cups)
  • 1 cup green beans – French cut, or Long Beans cut into 1 inch long pieces
  • 2 cloves garlic
  • ½ cup cherry tomatoes, halved
  • ½ cup cilantro rough chopped
  • 2 red Thai chilies
  • 2 Tablespoons dulse flakes
  • ¼ cup chopped peanuts

Dressing:

  • 3 tablespoons Nama Shoyu
  • 2 tablespoons tamarind paste (purchase paste or soak tamarind pulp in ¼ cup hot water then press through strainer)
  • 1 Tablespoon lime juice
  • 3 Tablespoons Agave Nectar

Directions

In Thailand, green papaya salad is made using a clay mortar, wooden pestle and a spatula.

In a mortar or small bowl, smash a clove of garlic first using a pestle or the back of a spoon. Add chili peppers and crush them to release the hotness,

Then add beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes.

Combine this mixture along with the papaya, cilantro, dulse in a large bowl.

Mix dressing ingredients until well blended.

Pour over salad and toss to mix well.

Spoon salad onto serving plates. Sprinkle with chopped nuts.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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