Sarin’s Thai: PAPAYA SALAD

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


Sarin with daughter, Garnet


    • 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

Sarin Basley

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.


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