Small Papaya Salad
A vibrant, tangy, and spicy Thai classic, perfect for a light meal.
⏱️ 15 min🍽️ Serves 1
🔥 180 kcal💪 6g protein🍚 25g carbs🥑 6g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍈200 g green papaya
- 🥕½ carrot
- 🍅4 cherry tomatoes
- 🍋1 lime
- 🧄1 clove garlic
- 🌶️1 bird's eye chili
- 🍶1 tbsp fish sauce
- 🌴1 tbsp palm sugar
- 🥜2 tbsp roasted peanuts
Pro tips
- For an authentic experience, use a traditional Thai mortar and pestle for best flavor extraction.
- Adjust the amount of chili to your preferred spice level; omit for a milder version.
- If green papaya is unavailable, daikon radish can be a suitable substitute for crunch, though the flavor will differ.
Method
- 1Peel the green papaya and carrot, then shred them into thin strips using a julienne peeler or mandoline.
- 2Halve the cherry tomatoes and set aside. Juice the lime.
- 3In a mortar and pestle, pound the garlic and bird's eye chili until roughly crushed.
- 4Add the fish sauce, palm sugar, and lime juice to the mortar. Pound gently to dissolve the sugar.
- 5Add the shredded papaya, carrot, and cherry tomatoes to the mortar. Gently bruise and mix with the pestle and a spoon.
- 6Taste and adjust seasoning if needed, adding more fish sauce for saltiness, lime for sourness, or sugar for sweetness.
- 7Transfer the salad to a serving plate and garnish with roasted peanuts.