Delight your taste buds with the exotic allure of Green Papaya Salad, a vibrant and zesty dish that captures the essence of Southeast Asian cuisine. Begin by shredding green papaya into thin, crisp strips—a key element that provides a refreshing crunch to the salad.
Incorporate a symphony of flavors by adding cherry tomatoes for sweetness, thinly sliced green beans for a subtle earthy note, and chopped peanuts for a delightful crunch. These ingredients create a dynamic texture that complements the papaya beautifully.
Elevate the dish with the bold and aromatic combination of fresh cilantro and mint. The herbs add a burst of freshness, enhancing the overall vibrancy of the salad. To add a touch of heat, include finely chopped red chili or a sprinkle of chili flakes, balancing the flavors with a subtle kick.
For the perfect umami touch, toss in some dried shrimp or fish sauce, essential elements in traditional Green Papaya Salad recipes. These ingredients infuse the salad with a savory depth that makes each bite a symphony of flavors.
Create a dressing by combining lime juice, fish sauce, and a hint of palm sugar. This tangy and sweet dressing ties all the elements together, providing a burst of Southeast Asian authenticity.
Gently toss the ingredients, ensuring an even distribution of flavors. The result is a Green Papaya Salad that not only delights the palate with its complex taste profile but also enchants with its vibrant colors. Serve it as a refreshing side dish or a light and satisfying meal, transporting your senses to the streets of Southeast Asia with every mouthful. Immerse yourself in the rich tapestry of flavors, textures, and aromas that define this culinary masterpiece.
Green Papaya Salad Recipe | S2Recipes
Details Green Papaya Salad Recipes
Prep Time: 20 mins
Total Time: 20 mins
Servings: 6
Ingredients For Green Papaya Salad Recipes
3 cloves garlic, peeled
3 Thai green chiles
6 green beans, cut into 1-inch pieces
1 large unripe papaya, peeled and cut into thin strips
Step 1: Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.
My favorite salad. I use 2 Thai chili peppers and its perfect spice. A few extras peanuts is. The topping
The bitterness of the green papaya overwhelmed the other ingredients.
Very good
We live in the Pacific Islands I love Green Papaya salads. I am forced to substitute Red Peppers for tomatoes. This is a very easy and fun salad and it looks wonderful. We use fresh Basil also which is really Thai traditional. Lovely salad. I may try it as written when or if I reach the states
Note: Make sure you get the fish sauce that has a clear golden look to it (ex. Squid Brand). Also, Asian food stores sell the small mortar (get clay) & pestal (wooden) for around 5-10 dollars (great to use for all spices, plus it looks great in your kitchen...). I dont recommend using food processor, but to use mortar & pestal for garlic smashing and to bruise 12 halved cherry tomatoes. The salad will have a better texture if you just peel the papaya, then cut in half, lay it cut side down and use a julienne peeler so you have nice, long pieces of papaya in your salad. Referring back to the fish sauce - I accidentally purchased the fish sauce that is Greyish/Cloudy looking, and it was absolutely inedible. I spoke to my friend that turned me on to this salad (she's Thai) and she said that the fish sauce I purchased was more for the authentic Vietnamese cooked dishes. It will ruin your salad, so be very cautious.
I had green papaya salad recently while visiting Hawaii. There, it was fantastic. I looked at this recipe and thought it sounded the same. I didn't like it at all. Maybe my papaya was too ripe. The fish sauce was definitely too much. I'll try to make it again, but next time, I'll make the salad as soon as I buy the fruit.
Great salad. If you don't julienne the papaya by hand (ridiculously time consuming), use the shredder in the food processor. I buy the long beans for the recipe and cut them into 1 inch segments and set them aside to toss in at the end. I seed the tomato and toss the "guts" into the food processor with the wet ingredients, and toss the leftover outside wedges of the tomato into the salad at the end, as well. Fresh thai chilis work the best, but remember that you can adjust the heat by not adding all of the peppers' seeds. If your resulting salad is "ring of fire" hot, just add a bit more sugar to cut the heat.
My estimation is that 2 cups of shredded papaya is about the right proportion for this recipe. Best to use a mandolin board that can properly julienne the fruit into long thin matchsticks, but if all you have is a kitchen grater, use that large holes on the grater and try to get the shreds as long as possible. Easy on the fish sauce. It is very powerful, you may want to start out with half the amount shown and add more if desired. Not everyone is crazy about this flavor, even though it is authentic. I find that cashews work better than peanuts. Also about 5 cherry or grape tomatoes work better than a big tomato. Cut them into halves for bite sized pieces. In most cases, the flavor of a cherry or grape tomato is fuller, fresher, and riper than the bigger ones, at least if you are buying them and not growing your own. For truly authentic texture and taste, bruise the beans a bit. Mortar and pestle are good for this, or you can make do with a rolling pin. Just a slight bruising to release the flavor, since the beans don't get cooked. If made authentically, it will be hot, but feel free to step down the peppers if your palate prefers less heat. Use thai peppers if possible, or serranos.
