The salad sold on every street corner in Thailand: crisp strips of green papaya pounded in a mortar with garlic, chili, lime and fish sauce. Spicy, sour and refreshing, served with green beans and fresh basil leaves on the side.
Peel the papaya, halve it lengthwise and scrape out the white seeds. Grate into long strips with a julienne grater.
PeelerKnifeCutting boardGrater
2
Soak the papaya strips in ice water for 10 minutes and drain well: this makes them extra crisp.
Ice bathColander
3
In a large mortar, pound the garlic and chili pepper with the brown sugar into a coarse paste.
Mortar and pestle
4
Add the green beans and peanuts and pound lightly, just to crack them. Add the cherry tomatoes and press on them lightly, until they release their juice.
5
Add the fish sauce and lime juice, then the papaya. Pound gently and toss with a spoon alternately for about a minute, so the strips soak up the dressing without getting crushed. Taste and balance: more lime for sourness, more sugar if it came out too spicy.
6
Serve right away, with the basil sprigs on the side, to nibble between bites.
229calories
6 gprotein
43 gcarbs
6 gfat
● protein 11%● carbs 69%● fat 20%
Per serving (420 g), of 2 servings
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