My take on papaya salad is a flavorful twist on the Thai classic! Spicy, sour, and refreshing – you’ll love my spin on this street food favorite. Together with my Thai inspired spicy salmon, they make the perfect combination.
How to make the Papaya Salad– Step by Step Instructions:
Step 1: Thinly slice the papaya and red pepper, cut the green beans into 2” pieces and half moon the persian cucumbers.
Step 3: Prepare the larb sauce – mix together the fish sauce, lime juice, brown sugar, water, minced garlic, and ginger. You can also blend this together in a food processor if you have.
Step 4 Heat a pan on medium high heat. Once hot, add a tablespoon of neutral oil and the chopped green beans. Cook for 2-3 minutes, then move this to a mixing bowl with the papaya.
Step 5: In a mixing bowl, combine the sliced papaya, red peppers, green beans, and cucumbers. Add a few tablespoons of the dressing and toss together. Taste, add more of the larb sauce as desired, then top with crispy shallots and serve alongside the salmon, rice, the little gem lettuce leaves, and mint.
Substitutions or modifications
Papaya Salad:
- ripe papaya – can sub mango
- red pepper – can skip or sub green, orange, or yellow pepper
- green beans – can skip or sub snap peas
- persian cucumbers – can sub English cucumber or Japanese cucumber
- crispy shallots – can skip or sub fried onions
WANT HEALTHY RECIPE INSPIRATION SENT TO YOUR INBOX EVERY WEEK?
VIDEO TUTORIAL:
Recipe:
Print
Papaya Salad
- Yield: 4 1x
Description
My take on papaya salad is a flavorful twist on the Thai classic! Spicy, sour, and refreshing – you’ll love my spin on this street food favorite. Together with my Thai inspired spicy salmon, they make the perfect combination.
Ingredients
Papaya Salad:
- 1/2 papaya, julienned
- 1/2 red pepper, very thinly sliced
- 1/2 cup green beans, cut into 2” pieces
- 2 persian cucumbers, half mooned
- 2 tablespoons Crispy shallots
Sauce:
- 2 cloves garlic, minced
- 1/4 cup fish sauce
- 1/3 cup lime juice
- 1/4 cup water
- 1 tablespoon brown sugar
- 1” knob Ginger, minced
- 1/2 teaspoon red chili flake or 1 thai chili (omit if you don’t eat spice)
Instructions
- Thinly slice the papaya and red pepper, cut the green beans into 2” pieces and half moon the persian cucumbers.
- Prepare the larb sauce – mix together the fish sauce, lime juice, brown sugar, water, minced garlic, and ginger. You can also blend this together in a food processor if you have.
- Heat a pan on medium high heat. Once hot, add a tablespoon of neutral oil and the chopped green beans. Cook for 2-3 minutes, then move this to a mixing bowl with the papaya.
- In a mixing bowl, combine the sliced papaya, red peppers, green beans, and cucumbers. Add a few tablespoons of the dressing and toss together. Taste, add more of the larb sauce as desired, then top with crispy shallots and serve alongside the salmon, rice, the little gem lettuce leaves, and mint.
Equipment
- Category: Asian
- Cuisine: Asian
Leave a Reply