Name: Green Papaya Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: Thai
Ingredients: 1 small green papaya (about a pound), peeled, seeded and shredded; 2 large garlic cloves sliced; ¼ of a lime thinly sliced; ½ pound large shrimp, steamed; 1 tablespoon dried shrimp quickly blanched in hot water; 1 large tomato diced or a handful of grape tomatoes; 2 ounces green beans (long beans or haricot verts are fine too), just a small handful; Small handful mint leaves, basil, or a combination minced; nuoc cham dressing (recipe follows); ¼ cup fresh lime juice; 2 Tablespoons sugar; 2 Tablespoons fish sauce; 2 large clove garlic minced; 2 thai bird chilis

Ingredients

Scale

1 small green papaya (about a pound), peeled, seeded and shredded
2 large garlic cloves sliced
¼ of a lime thinly sliced
½ pound large shrimp, steamed
1 tablespoon dried shrimp quickly blanched in hot water
1 large tomato diced or a handful of grape tomatoes
2 ounces green beans (long beans or haricot verts are fine too), just a small handful
Small handful mint leaves, basil, or a combination minced
nuoc cham dressing (recipe follows)

Dressing:

¼ cup fresh lime juice
2 Tablespoons sugar
2 Tablespoons fish sauce
2 large clove garlic minced
2 thai bird chilis

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Instructions

Make Dressing:

Mix all ingredients together until sugar is dissolved.
Store in the fridge until ready to use.
Lasts 2 weeks in the fridge.

Prepare Salad:

Cut the papaya in half, peel the papaya, and then scrape the seeds out and discard.
Shred the papaya with a julienne peeler. You can also use a mandoline. Set the papaya aside.
Pour a quarter of sauce over the shrimp and let the shrimp sit in the sauce while you make the salad.
In a mortar and pestle, place the garlic, dried shrimp, and chiles. Pound the ingredients so that the chiles and garlic are broken up. Add the green beans and continue pounding so they too are a little broken up.
Add the papaya and another quarter of the sauce, continuing to pound and mix for a couple of seconds. Pour the remaining sauce over the papaya and toss lightly to coat.
Pile green papaya salad onto a plate and then garnish with the shrimp, tomatoes, and chopped herbs. Served immediately or refrigerate until ready to serve.

Notes

*This salad is best consumed within a couple hours of making it. The papaya will leach water as it sits, making the salad watery over time. Drain any excessive liquid, taste the salad before serving, and adjust seasoning as needed. You can also keep the dressing separate from the salad and toss the salad with the dressing right before serving.

*If you do not have a mortar and pestle, mince the garlic, chiles, and dried shrimp and add it to a large bowl with the shredded papaya and green beans. Add the dressing and toss to combine. Pile the salad on a deep plate and garnish with the marinated shrimp, tomatoes, and herbs.

Keywords: nuoc cham, salads, sides, papaya, healthy, som tum, thai