A green papaya salad has got to be one of my favorite things to order at our local Thai food restaurant. It’s light, fresh, a little spicy and has just enough crunch.
I’ve been on the hunt for green papaya and could only find it at specialty Asian food stores. To make this recipe a little more accessible, I decided to ditch the green, unripened papaya and use an almost ripe small Hawaiian papaya. They seem to be the easiest to find, are a little sweeter and add a great level of flavor.
The trick here is to cut the papaya into tiny little strips also known as a Julianne. You can do this with that setting on a mandolin or by hand.
Make this for lunch, or accompany any Asian style dinner at home. Date night just got that much better!
Serves 2 as a main- 4 as a side
- 1 small, almost ripe Hawaiian papaya, julienned
- 1 cup cherry tomatoes, halved
- 1 cup red cabbage, julienned
- 1 handful bamboo shoots
- 8 green beans, cut in half
- 1 cup chopped peanuts
- 1/2 cup chopped green onions
- 1/4 cup cilantro leafs
- 1/4 cup basil leafs
- 1 tbsp tamarind paste
- 1 tsp maple syrup
- 2 tbsp tamari
- 1 lime, juiced
- 1 tsp chili paste
- 3 tbsp water
- In a small bowl, mix together all ingredients for dressing. Taste for desired sweetness and saltyness. Set aside.
- In a medium size bowl, add papaya, cabbage, green beans, tomatoes and shoots.
- Pour dressing over papaya mixture and toss.
- Grab your serving bowl and scoop dressed salad into the bowl.
- Top with peanuts, green onions, cilantro and basil.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.