The salad to end all salads! This is my favourite salad of all time, actually, it’s up there as one of my favourite Thai dishes of all time! It’s vibrant, crunchy, spicy and fresh. A great side dish to grilled meats or just on its own as a refreshing snack in the heat. It really takes some beating. I’m dulling down the heat for western tastes but if you like it hot swap the red chilli for a couple of Thai Birdseye Chillies…….
Now this would be made in a pestle and mortar with a wooden pestle and a clay mortar but I understand that not everyone has one so you can use a large heavy mixing bowl and a wooden rolling pin!
Ingredients
- 1 large green Papaya or 2 small, Shredded with a Julienne peeler or grater
- 1 Garlic Clove
- Handful cherry tomatoes halved
- Handful peanuts roasted or fried
- 5 Snake/Long beans or a handful of french beans
- 1-2 Thai bird’s eye chillies or large red if you don’t want it too spicy!
- 1 tbs Fish Sauce or Thai Light soy if you want it vegetarian
- 2 tbs Tamarind juice
- 2 lime squeezed, save the empty limes
- 1 tsp palm sugar dissolved in boing water
- 6-8 Dried Prawns (optional)
Servings: people
Units:
Instructions
- Peel the skin off the papaya, cut in half and scrape out the seeds
- Grate the papaya with a Julienne peeler
- Mix all the wet ingredients in a bowl. The sauce should be sweet, sour and salty
- Pound the Chilli and garlic in the pestle and mortar, then add the beans and dried prawns if using and bruise then add the papaya, tomatoes, and peanuts.
- Pour in the sauce.
- With a large spoon in one hand and the pestle in the other (this may take some practice!) scoop and pound until everything is well combined and the juice of the tomatoes has made it’s way into the dressing.
- Scoop onto a plate, making sure you get all that lovely dressing.
- Serve With absolutely anything or just eat it on its own!
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