Ingredients:

  • 2 cups (250g) green papaya, peeled and shredded
  • 1 cup (120g) cherry tomatoes, halved
  • 1/2 cup (75g) long green beans, cut into 1-inch pieces
  • 1-2 tablespoons (15-30ml) fresh lime juice (to taste)
  • 1-2 tablespoons (15-30ml) fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon (12g) palm sugar (or brown sugar)
  • 1-2 Thai bird
  • s eye chilies, smashed (adjust for spice level)
  • 1/4 cup (30g) roasted peanuts, roughly chopped
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Peel the green papaya and shred it using a grater or food processor.
  2. In a large bowl, add the shredded papaya, halved cherry tomatoes, and cut green beans. Toss gently.
  3. In a separate small bowl, whisk together lime juice, fish sauce, palm sugar, and smashed chilies until well combined.
  4. Pour the dressing over the salad mixture. Using tongs, gently toss everything together to ensure the flavors meld.
  5. Fold in the chopped roasted peanuts and garnish with fresh cilantro.
  6. Serve immediately, either on its own or alongside grilled meats.