Crisp, vibrant, and full of refreshing flavours, Green Papaya Salad is a classic dish from Southeast Asia that beautifully balances sweet, sour, salty, and spicy notes. The crunch of papaya and carrots pairs perfectly with the zing of lime, the savoury depth of tamarind and soya sauce, and the gentle heat of chillies. Topped with toasted peanuts for extra texture, this salad is not only nourishing but also wonderfully energising — the perfect side or light meal to brighten up your table.
Ingredients
- 1 firm green papaya – peeled and shredded (discard seeds and membrane)
- 1 cup cherry tomatoes – halved lengthways
- 1 cup green beans – cut into thirds
- 2 carrots – julienned
- 3 cloves garlic – minced
- 3 Thai chillies – minced
- 1 Tbsp tamarind paste (soaked in 2 Tbsp hot water)
- 2 Tbsp soya sauce (or fish sauce for a more authentic flavour)
- 2 tsp palm sugar (or coconut sugar)
- ½ cup peanuts
- Juice of 4 limes
Method
- Using a pestle and mortar, crush the garlic and chillies together with the palm sugar. Mix in the tamarind paste and blend well.
- In a hot, dry pan, toast the peanuts until they begin to brown. Remove from the heat and set aside to cool.
- Blanch the green beans in boiling water for 1 minute, then immediately shock them in an ice bath.
- In a large bowl, mix the papaya and carrots, then add the lime juice and tamarind mixture. Mix until evenly coated.
- Add the green beans and cherry tomatoes, and toss gently.
- Transfer to a serving plate and top with the toasted peanuts.