Papaya Salad

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! 

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Makes about 2-3 servings:

The  Goods: 

• 1 small, almost ripe green papaya, julienned

• 1 cup cherry tomatoes, halved  

• 1 cup red cabbage, julienned

• 1 handful bamboo shoots

• 8-10 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 

For the dressing: 

• 1 tbsp tamarind paste

• 1 tsp maple syrup

• 2 tbsp tamari 

• 1 lime, juiced

• 1 tsp chili paste 

• 3 tbsp water

 The Method:

1. In a mason jar, mix together all ingredients for dressing. Taste for desired sweetness and saltyness. Set aside. 

2. In a medium size bowl, add papaya, cabbage, green beans, tomatoes, bamboo shoots and mix with a spoon.

3. Pour the dressing over papaya mixture and toss until everything is coated. 

4. Grab your serving bowls and divide the dressed salad into the bowls. 

5. Top with peanuts, green onions, cilantro and basil.

6. Serve immediately or chill in the refrigerator for 30 minutes before serving.  

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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