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Green Papaya Salad
Date: March 31, 2016
  • 3 tbsp. palm sugar or light brown sugar
  • 3 tbsp. fish sauce
  • 4 tbsp. lime juice
  • 2 small cloves of garlic, roughly chopped
  • 1 to 2 Thai bird’s eye chiles, stems removed
  • 1 to 2 tsp. small dried shrimp
  • 2 tbsp. unsalted roasted peanuts
  • 1 yard-long bean or 4 green beans, cut into ¾”
  • 4 cups unripe green papaya, peeled, seeded and cho
  • 6 cherry tomatoes, cut in half
Preparation Steps:
  1. In a small bowl combine sugar, fish sauce and lime juice. Stir to dissolve the sugar and set aside.
  2. In a large mortar, roughly pound the garlic and the chiles. Add the dried shrimp and continue pounding to form a paste.
  3. Add the peanuts and beans and gently pound to break up the peanuts and bruise the beans.
  4. Add the papaya and the tomatoes, pressing gently with the pestle to bruise the vegetables.
  5. Add the reserved palm sugar mixture to the mortar and toss to combine, being sure to mix all the crushed ingredients left at the bottom of the bowl.
  6. Stir well and serve at room temperature.
  7. If you don’t have a mortar and pestle, use a large heavy bowl and a masher or the end of a rolling pin.

Yields:  6 servings