Thai Green Papaya Salad
Submitted by denzildragon on April 20, 2007 - 12:13pm
(1 vote)
Servings:
Serves 2You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
Ingredients:
2 fresh green serrano chilies, deseeded & chopped
1 tablespoon garlic, coarsely chopped
1 tablespoon shallots,
coarsely chopped
1 small, hard green unripe papaya, chopped (about 2 cups)
2 teaspoon agave syrup
½ teaspoon salt
½ teaspoon Nama
shoyu
3 tablespoon fresh tomatoes, chopped
½ lime, quartered
1 tablespoon raw peanuts, chopped (optional)
Preparation:
In a mortar, grind the chilies, garlic and shallots, until broken down, but not mushy.
Add the papaya, and pound until the shreds become soft.
Add the agave, salt and shoyu, one at a time, pounding a little each time. Squeeze the juice from the lime into this, then throw in the quarters.
Add the tomatoes, and pound for a minute, mixing as you go to stir in the tomato juice.
Taste test the liquid – it should be a good mix of sour, hot, salty and sweet. Using a slotted spoon, transfer to a serving dish, pour a little of the sauce over the top. Then sprinkle with the chopped peanuts, if using.
(If you don’t have a mortar and pestle: put the papaya in a bag & hit it with a rolling pin! Blend the chili, garlic, shallots, sugar, salt and shoyu in a blender a little. Mix with the tomato and papaya. Squeeze in the lime juice, then crush the whole lot by hand a little to release the tomato juice.)
7 reponses to "Thai Green Papaya Salad"
1.
I just edited the recipe to add in chopped peanut, which I've taken to sprinkling over the top - rounds the dish out nicely. :)
2.
This was excellent. Thank you!
3.
The philipino food store where I buy most of my produce sells shredded green papaya in 2 cup bags, so... Thank you! I love this recipe and make it often. =) Yum! Eating it now!
4.
This is a really neat recipe. It is so unique!
5.
Omg! I was looking at videos on youtube and saw alot of videos in the raw food section involving making this! It looks gooooooood! I've been thinking of making it because it really sounds good! Thanks 4 the recipe!
6.
Thank you so much i am a HUGE THAI FAN!
7.
If you don't like using nama shoyu, just miss it out & maybe add a little more salt if you think it needs it. The shoyu's there as a replacement for a little vegetable stock - I'm going to try making it with some finely ground, dehydrated veg soon, to see how that works instead.