Salad therapy – exotic Thai

One of my all time favourite salads has to be Thai Papaya Salad.  I had the pleasure of pulling this together for lunch for my sister and niece.  What I love about Thai cuisine  is the  balancing act  between sweet, sour, salt and spice which produces some mouth watering delights.  For a change try making a green papaya salad and hopefully you will become a staunch advocate of  Thai cuisine as both Anna and I have.

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What do I need to make it?

  • 1 small green papaya – peeled, deseeded and shredded
  • Handful tender green beans – washed, cut in half and bruised in pestle and mortar
  • 2 cloves of garlic
  • 1 red Thai birds eye chili
  • 1 1/2  tsp palm sugar (can use unrefined sugar but tastes better with palm sugar)
  • 1 lime
  • Handful raw peanuts roasted, skinned and pounded to a coarse powder
  • Salt to taste (dash of fish sauce gives it more flavour)

How much will I make?

Enough to feed 4 as a side salad

How do I make it?

Cut the garlic and chili and pound to a paste in pestle and mortar.  Add palm sugar and lime juice with salt to taste.   Mix the dressing and ensure palm sugar has completely dissolved.  Adjust the seasoning so that the dressing is neither too sweet, sour, salty or spicy – needs to be balanced.  Place shredded papaya and green beans in large salad bowl and pour dressing over it.   Give the salad a good mix and then serve up in individual bowls with a sprinkling of peanuts.  Enjoy the taste of Thailand.