Thai Papaya Salad “Just add the things whatever you like in it.” – Sarin
2 small under-ripe (green) papaya*
3 large whole carrots (peeled)
1 cup mixed greens (cabbage, spinach, romaine (your choice)
2 medium tomatoes (halved and cut into bite-size pieces)
1 cup Thai noodles
1 cup Sugar snap peas shelled
- Peel carrots, cut in half crosswise, then cut lengthwise. Shred carrots. (Use mandolin or peeler)
- Peel skin off papaya with potato peeler, halve lengthwise and scoop out the seeds.
- Cut papaya into small segments.
- Chop your greens
- 2 cloves garlic (peeled and chopped)
- 2 Tbsp dry-roasted salted peanuts (plus more for serving)
- 2 medium fresh or dried bird’s eye chilies (or 1 serrano pepper (amount as original recipe is written) thinly sliced // reduce for less heat)
- 1 heaping Tbsp coconut sugar
- 1/4 heaping tsp salt
- 1/4 cup lime juice (~2 small limes as original recipe is written)
- 3-4 Tbsp Fish sauce
To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it’s a fine paste.
Transfer to a small mixing bowl and add lime juice and fish sauce. Whisk to combine, then sample and adjust seasonings as needed.
Add sauce to vegetables and toss to combine. Garnish with additional crushed peanuts and lime wedges.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
Recipe modified from Minimalist Baker
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.