Thai Papaya Salad “Just add the things whatever you like in it.” – Sarin
INGREDIENTS
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
Preparation
- 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
SAUCE
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- 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
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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.
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Transfer to a small mixing bowl and add lime juice and fish sauce. Whisk to combine, then sample and adjust seasonings as needed.
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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.
