Shellfish Free Thai Green Papaya Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 medium green (unripe) papaya, about 1 ½ lb
- 6 oz green beans, trimmed and cut into 1 ½-inch pieces
- 1 cup cherry tomatoes, halved
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- ⅓ cup dry-roasted peanuts, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- 1–2 thai chiles or ½ tsp red pepper flakes, to taste
For serving
- lime wedges, for serving (optional)
- extra dry-roasted peanuts, for serving (optional)
Instructions
- 1
Shred the peeled, seeded papaya using the large holes of a box grater or a julienne peeler to produce long, thin strands. You should have about 4 cups of shredded papaya. Transfer to a large mixing bowl.
- 2
If you have a mortar and pestle, lightly pound the green beans in batches — 4 to 5 firm strikes each — until they are slightly bruised and split but still hold their shape. If you don't have a mortar, place the beans in a zip-top bag and roll firmly with a rolling pin. Add the bruised beans to the bowl with the papaya.
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