Friday, March 11, 2016

Refreshing Green Papaya Salad

To shred the green papaya, use a vegetable peeler to remove the outer skin, then cut the fruit in half lengthwise and scoop out and discard the seeds. Using the largest holes of a box grater, shred the flesh into thin shards.

Serves 4


1 Thai red chili
2 Tbsp. rice vinegar
Salt to taste
250 g green beans, trimmed
1 cup (180 g) cherry tomatoes, halved
1 green papaya, about 500 g, peeled and seeded
3 carrots, peeled

For the dressing:
3 garlic cloves
3 Tbsp. brown sugar
1/4 cup fresh lemon juice
1 1/2 Tbsp. soy sauce
1 Tbsp. vinegar
1/2 tsp. salt

Chopped green onions, cilantro leaves and roasted peanuts for garnish


  • Thinly slice the chili and place in a small bowl. Cover with the vinegar and set aside for at least 15 minutes while you prepare the other ingredients.
  • Fill a saucepan two-thirds full of water and bring to a boil over high heat. When the water is boiling, add 1 Tbsp. salt and the green beans. Blanch the green beans until bright green and crisp-tender, 3 to 4 minutes. Drain the green beans, rinse under cold running water to cool and drain again. Thinly slice the green beans on the diagonal into 2-inch pieces and transfer to a large bowl. Add the tomatoes to the bowl with the green beans.
  • Shred the papaya and then shred the carrots. Add the papaya and carrots to the bowl with the green beans and tomatoes. Drain the chiles and add to the bowl with the vegetables; discard the vinegar.
  • To make the dressing, use a motar pestle/ food processor and combine the garlic, brown sugar, lime juice, soy sauce, vinegar and salt and process until smooth, about 30 seconds.
  • Add the dressing to the vegetables and toss to combine. Season with salt to taste. Transfer to a serving bowl and garnish with the green onions, cilantro leaves and roasted peanuts. 
  • Serve immediately, happy eating! 

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