Fresh Papaya Salad
Fresh Papaya Salad
Ingredients
For the Salad
- 1 green papaya, medium, peeled, deseeded, and shredded
- 1 carrot, medium, julienned
- 1/2 cup green beans, trimmed, blanched for 1 minute, and halved
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 garlic, cloves, minced
- 1 Thai bird's eye chili, small, minced (optional, for heat)
Instructions
- 1
Prepare the vegetables: Peel and deseed the green papaya. Using a julienne peeler or mandoline, shred the papaya into thin strips. Place the shredded papaya in a large mixing bowl. Julienne the carrot and add it to the bowl. Blanch the green beans in boiling water for 1 minute, then immediately transfer them to an ice bath to stop cooking. Drain well, halve, and add to the bowl. Add the halved cherry tomatoes.
⏱️ 10 min
- 2
Make the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, granulated sugar, minced garlic, and minced Thai bird's eye chili (if using) until the sugar is completely dissolved.
⏱️ 5 min
- 3
Combine and toss: Pour the prepared dressing over the vegetables in the large mixing bowl. Add the coarsely chopped roasted peanuts and chopped fresh cilantro. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 4
Serve: Taste the salad and adjust the seasoning if necessary (add more lime for tang, fish sauce for savory depth, or sugar for sweetness). Serve immediately as a refreshing side dish or a light main course.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fresh Papaya Salad
Ingredients
For the Salad
- 1 green papaya, medium, peeled, deseeded, and shredded
- 1 carrot, medium, julienned
- 1/2 cup green beans, trimmed, blanched for 1 minute, and halved
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 garlic, cloves, minced
- 1 Thai bird's eye chili, small, minced (optional, for heat)
Instructions
- 1
Prepare the vegetables: Peel and deseed the green papaya. Using a julienne peeler or mandoline, shred the papaya into thin strips. Place the shredded papaya in a large mixing bowl. Julienne the carrot and add it to the bowl. Blanch the green beans in boiling water for 1 minute, then immediately transfer them to an ice bath to stop cooking. Drain well, halve, and add to the bowl. Add the halved cherry tomatoes.
⏱️ 10 min - 2
Make the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, granulated sugar, minced garlic, and minced Thai bird's eye chili (if using) until the sugar is completely dissolved.
⏱️ 5 min - 3
Combine and toss: Pour the prepared dressing over the vegetables in the large mixing bowl. Add the coarsely chopped roasted peanuts and chopped fresh cilantro. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min - 4
Serve: Taste the salad and adjust the seasoning if necessary (add more lime for tang, fish sauce for savory depth, or sugar for sweetness). Serve immediately as a refreshing side dish or a light main course.
⏱️ 2 min