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Green Papaya Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This is one of my favorite quick weeknight salads because it comes together in just twenty minutes and requires absolutely zero cooking. The fresh, tangy flavors of green papaya salad transport me straight to Southeast Asia with every bite. What I love most is that unripe papaya is packed with digestive enzymes that are actually really good for your stomach, making this as nourishing as it is delicious. The best part? You likely have most of these ingredients in your pantry already, so it's an affordable way to create something that tastes like you spent hours in the kitchen. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 33 cloves garlic, peeled
- 33 thai green chiles
- 66 green beans, cut into 1 inch pieces
- 11 large unripe papaya, peeled and cut into thin strips
- 11 tomato, halved and seeded
- 22 tablespoons fish sauce
- 22 tablespoons lime juice
- 11 teaspoon palm sugar
- 22 tablespoons finely chopped unsalted, dry-roasted peanuts
Detail level
Instructions
- 1
Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- 2
If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
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