Get ready to wow your taste buds with this amazingly refreshing and flavorful Thai Papaya Salad!
I love trying new foods from other cultures, and this recipe for Thai papaya salad is something I have never had before. Eating out at Thai restaurants is one of my favorites because I don’t make many Thai recipes, other than curries, at home. I tend to be more adventurous at restaurants, but I have not tried this dish until now. Wow, it was a big mistake not having it sooner.
You may see this dish listed on a menu as som tum, often under the appetizers or salads section. It can be enjoyed as an appetizer, side dish, or main course salad. The bright colors and array of textures, not to mention the vibrant flavors emanating from the chilies, garlic, lime juice, palm sugar, and fish sauce—it’s enough to boggle the mind and tantalize the taste buds.
Is Thai Papaya Salad Healthy?
I don’t know how much healthier you can get than with this Thai papaya salad. It is low in calories, fat, cholesterol, and carbohydrates, while providing protein, fiber, and a generous amount of vitamin A and potassium. The salad is naturally gluten- and dairy-free and packed full of nutritious vegetables.
Learn More About The Ingredients In Thai Papaya Salad
The first thing that struck me about this recipe was the variety of ingredients, including some I had never used before. Let’s look at some of the ones you may not be as familiar with.
- Green papaya: This is an unripened papaya that is firm, with an interior texture similar to that of a potato but without the starch. Unlike a ripe papaya, it is not sweet, and its taste is bland and lightly astringent. It may be necessary to visit an Asian market to find a green papaya.
- Thai bird’s eye chilies: This is another crucial ingredient. Omit it and you won’t have Thai papaya salad. However, if you can’t handle the heat (50,000-100,000 Scoville units), it’s ok to use only one, but you need at least that much. These are also known as small red Thai chilies.
- Palm sugar: Derived from palm trees, this sugar is a prominent ingredient in Southeast Asian cuisine. It imparts a delightful caramel flavor that is not matched by its nearest substitutes of coconut or brown sugar. You’ll find palm sugar in blocks or discs that require grating or finely chopping before use.
- Long beans: Also known as snake beans, these are firmer, longer, and scragglier-looking than regular green beans. This recipe uses the beans raw. If you cannot find long beans, you can substitute French or regular green beans.
- Dried shrimp: You may need to visit an Asian market to find little dried shrimp. This is a crucial ingredient in this salad, adding incredible umami to the dish.
- Fish sauce: Most regular grocery stores carry fish sauce, an amber-colored, salty condiment made from fermenting fish (usually anchovies) with salt. If you find the flavor of the sauce too strong, you can substitute part of it with soy sauce, but the recipe will not have the same incredible taste.
FAQs & Tips
How Do I Store Leftovers?
This dish is best enjoyed immediately, as it will soften as it sits in the dressing. Although you can refrigerate it in an airtight container for up to 2 days, it is best to consume it sooner. Stir before serving.
How Do You Peel And Julienne The Papaya?
Because the papaya has soft skin, a vegetable peeler can be used to remove its peel. Wipe away any white liquid that may be weeping from the papaya. Cut the peeled papaya in half and use a spoon to scrape out the seeds. Then, use a julienne shredder to create matchstick shreds from the papaya.
Is There A Substitute For The Green Papaya?
Yes, you can use a green mango (which is also unripe) for this salad. Although it’s not the same, it will work. As with the papaya, you may need to source this from an Asian market.
Serving Suggestions
Take a visit to Thailand without leaving your home with a feast that begins with this Thai papaya salad and some delicious Thai Lettuce Wraps. Move on to a main course of Thai Basil Beef, Chicken Pad Thai, or Thai Shrimp Curry. Add some Thai Fried Rice and you have a delicious meal.
Ingredients
- 1 medium green papaya peeled and julienned or shredded
- 2 cloves garlic roughly chopped
- 2 Thai bird’s eye chilies chopped (use more or less for preferred spiciness)
- 1 1/2 tablespoons palm sugar finely chopped
- 3 long beans cut into 2-inch pieces
- 2 teaspoons dried shrimp roughly chopped (optional)
- 1/2 cup grape tomato halves or 1 small tomato cut into wedges
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons roasted peanuts roughly chopped (plus extra for garnish)
Instructions
- Soak the papaya shreds in ice water for about 10 minutes. Drain well on paper towels to remove extra water.
- In a mortar, pound the garlic and chilies until no large pieces remain. Add the palm sugar and gently pound until it dissolves into a paste.
- Add the long beans and dried shrimp to the mortar and gently bruise them to help release their flavors.
- Transfer the ingredients from the mortar to a large mixing bowl. Add the drained papaya and grape tomatoes, and toss to combine.
- Drizzle the fresh lime juice and fish sauce over the mixture. Toss the salad well so the dressing evenly coats the vegetables. Mix the peanuts in and then sprinkle more on top for garnish before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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