A sharp, fiery Thai salad built on julienned green papaya — crunchy, cool, and almost neutral in flavour on its own, but transformed by a pounded dressing of garlic, bird's eye chilli, dried shrimp, palm sugar, fish sauce, and lime. Long beans add bite, cherry tomatoes a little acidity, and roasted peanuts a toasted finish. Light enough for a starter, vivid enough to anchor a meal.
3clove
400g
1l
80g
100g
3piece
2tbsp
2tbsp
3tbsp
4tbsp
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 400g | — | — | |
| 3 | | 1l | — | — | |
| 4 | | 80g | — | — | |
| 5 | | 100g | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 4tbsp | — | — | |
| 11 | | 3tbsp | — | — |
Peel the garlic cloves, discarding the skins.
Garlic clove · 3 clove
Rinse the green papaya under cold running water.
Green papaya · 400 g
Peel the rinsed green papaya with a peeler, removing all the skin.
Julienne the peeled green papaya into long, thin shreds.
Pour the cold water into the large bowl.
Cold water · 1 l
Add the julienned green papaya to the cold water.
Leave the papaya shreds to soak in the cold water for 5 minutes to crisp up.
Drain the crisped papaya shreds through a colander and set aside.
Transfer the drained papaya shreds into a medium bowl to free the colander.
Rinse the long beans under cold running water.
Long beans · 80 gTrim the ends from the rinsed long beans.
Chop the trimmed long beans into 4 cm pieces.
Transfer the long beans cut into 4 cm pieces into a small bowl to clear the board.
Rinse the cherry tomatoes under cold running water.
Cherry tomatoes · 100 gHalve the rinsed cherry tomatoes through the middle.
Transfer the halved cherry tomatoes into a dish to clear the board.
Rinse the bird's eye chillies under cold running water.
Fresh red bird's eye chillies · 3 pieceTrim the stalks from the rinsed bird's eye chillies.
Pound the peeled garlic cloves and the trimmed bird's eye chillies together in a large mortar until a rough paste forms, then transfer to a large bowl.
Add the dried shrimp to the garlic and chilli paste.
Dried shrimp · 2 tbspPound the shrimp and garlic-chilli mixture together until the shrimp are broken and the mixture is combined.
Add the palm sugar to the broken shrimp and paste.
Palm sugar · 1.5 tbspAdd the fish sauce to the paste with palm sugar.
Fish sauce · 2 tbspAdd the lime juice to the paste with palm sugar and fish sauce.
Lime juice · 3 tbspStir the dressing ingredients together until the palm sugar has dissolved.
Add the long beans cut into 4 cm pieces to the dressing.
Lightly bruise the beans in the dressing with the pestle so they absorb the flavours.
Add the drained papaya shreds to the bruised beans in dressing.
Add the halved cherry tomatoes to the papaya and beans in dressing.
Toss the papaya and beans with the tomatoes until everything is coated in the dressing.
Taste the salad: it should be hot, sour, salty and a little sweet. Add up to 1 more tablespoon of fish sauce if it needs salt.
Fish sauce · 1 tbspAdd up to 1 more tablespoon of lime juice if it needs sharpness.
Lime juice · 1 tbspAdd up to ½ tablespoon more palm sugar if it needs sweetness, and toss briefly to combine.
Palm sugar · 0.5 tbsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | | Peel the garlic cloves, discarding the skins.⏱ 30sResultPeeled garlic clovesused in step 3 |
| 2 | 400 g | | Rinse the green papaya under cold running water.⏱ 30sResultRinsed green papaya |
| 3 | Peeled garlic clovesstep 1 | | Peel the rinsed green papaya with a peeler, removing all the skin.⏱ 1 minResultPeeled green papaya |
| 4 | — | | Julienne the peeled green papaya into long, thin shreds.⏱ 3 minResultJulienned green papayaused in step 6 |
| 5 | 1 l | | Pour the cold water into the large bowl.⏱ 20sResultCold water |
| 6 | Julienned green papayastep 4 | | Add the julienned green papaya to the cold water.⏱ 10sResultCold water and julienned green papaya |
| 7 | — | | Leave the papaya shreds to soak in the cold water for 5 minutes to crisp up.⏱ 5 minResultRefreshed papaya shreds |
| 8 | Refreshed papaya shredsstep 7 | | Drain the crisped papaya shreds through a colander and set aside.⏱ 30sResultDrained papaya shreds |
| 9 | Drained papaya shredsstep 8 | | Transfer the drained papaya shreds into a medium bowl to free the colander.⏱ 10sResultDrained papaya shredsused in step 28 |
| 10 | 80 g | | Rinse the long beans under cold running water.⏱ 30sResultRinsed long beans |
| 11 | — | | Trim the ends from the rinsed long beans.⏱ 1 minResultTrimmed long beans |
| 12 | — | | Chop the trimmed long beans into 4 cm pieces.⏱ 1 minResult4 cm-cut long beans |
| 13 | 4 cm-cut long beansstep 12 | | Transfer the long beans cut into 4 cm pieces into a small bowl to clear the board.⏱ 10sResult4 cm-cut long beansused in step 26 |
| 14 | 100 g | | Rinse the cherry tomatoes under cold running water.⏱ 30sResultRinsed cherry tomatoes |
| 15 | — | | Halve the rinsed cherry tomatoes through the middle.⏱ 1 minResultHalved cherry tomatoes |
| 16 | Halved cherry tomatoesstep 15 | | Transfer the halved cherry tomatoes into a dish to clear the board.⏱ 10sResultHalved cherry tomatoesused in step 29 |
| 17 | 3 piece | | Rinse the bird's eye chillies under cold running water.⏱ 30sResultRinsed fresh red bird's eye chillies |
| 18 | — | | Trim the stalks from the rinsed bird's eye chillies.⏱ 30sResultTrimmed bird's eye chillies |
| 19 | Peeled garlic clovesstep 1 | | Pound the peeled garlic cloves and the trimmed bird's eye chillies together in a large mortar until a rough paste forms, then transfer to a large bowl.⏱ 1 minResultGarlic and chilli paste |
| Trimmed bird's eye chilliesstep 18 | |||
| 20 | 2 tbsp | | Add the dried shrimp to the garlic and chilli paste.⏱ 30sResultGarlic and chilli paste and dried shrimp |
| 21 | — | | Pound the shrimp and garlic-chilli mixture together until the shrimp are broken and the mixture is combined.⏱ 1 minResultPounded shrimp and garlic-chilli paste |
| 22 | 1.5 tbsp | | Add the palm sugar to the broken shrimp and paste.⏱ 20sResultPounded shrimp and garlic-chilli paste and palm sugar |
| 23 | 2 tbsp | | Add the fish sauce to the paste with palm sugar.⏱ 20sResultPounded shrimp and fish sauce mixture |
| 24 | 3 tbsp | | Add the lime juice to the paste with palm sugar and fish sauce.⏱ 20sResultPounded shrimp and fish sauce mixture |
| 25 | — | | Stir the dressing ingredients together until the palm sugar has dissolved.⏱ 1 minResultSeasoned dressing |
| 26 | 4 cm-cut long beansstep 13 | | Add the long beans cut into 4 cm pieces to the dressing.⏱ 20sResultSeasoned dressing and 4 cm-cut long beans |
| 27 | — | | Lightly bruise the beans in the dressing with the pestle so they absorb the flavours.⏱ 1 minResultBruised long beans |
| 28 | Drained papaya shredsstep 9 | | Add the drained papaya shreds to the bruised beans in dressing.⏱ 20sResultDrained papaya shreds and bruised long beans |
| 29 | Halved cherry tomatoesstep 16 | | Add the halved cherry tomatoes to the papaya and beans in dressing.⏱ 20sResultDrained papaya shreds and bruised long beans and halved cherry tomatoes |
| 30 | — | | Toss the papaya and beans with the tomatoes until everything is coated in the dressing.⏱ 1 minResultTossed papaya salad |
| 31 | 1 tbsp | | Taste the salad: it should be hot, sour, salty and a little sweet. Add up to 1 more tablespoon of fish sauce if it needs salt.⏱ 20sResultTossed papaya salad and fish sauce |
| 32 | 1 tbsp | | Add up to 1 more tablespoon of lime juice if it needs sharpness.⏱ 20sResultTossed papaya salad and fish sauce and lime juice |
| 33 | 0.5 tbsp | | Add up to ½ tablespoon more palm sugar if it needs sweetness, and toss briefly to combine.⏱ 20sResultBalanced papaya salad |
| Total Time | 21 min | ||
| Nutrient | Per serving |
|---|---|
| 344kcal | |
| 19g | |
| 13g | |
| 2g | |
| 44g | |
| 21g | |
| 6g | |
| 2,346mg |
A sharp, fiery Thai salad built on julienned green papaya — crunchy, cool, and almost neutral in flavour on its own, but transformed by a pounded dressing of garlic, bird's eye chilli, dried shrimp, palm sugar, fish sauce, and lime. Long beans add bite, cherry tomatoes a little acidity, and roasted peanuts a toasted finish. Light enough for a starter, vivid enough to anchor a meal.
What you’ll doYou will peel and julienne green papaya and crisp it in cold water. Garlic and chilli are pounded with long beans, tomatoes, lime, fish sauce and palm sugar, and the papaya is bruised into the dressing.
