Healthy Thai Food: Green Papaya Salad Recipe

Thai cooking is defined by intricate combinations of opposite flavors: sweet and sour, spicy and creamy, tangy and salty. This healthy recipe for Thai salad with green papaya, a staple among Thai dishes, combines fresh vegetables and fruit with a chili-spiked dressing and a garnish of crunchy roasted peanuts.

Green papaya salad can be served as the first course to a buffet of many Thai dishes or as a condiment accompanying a stir-fry or roasted satay. Its sassy lime dressing complements richer dishes. Additionally, this salad recipe can be halved for serving as an appetizer or doubled for a dinner party. Like most Thai food, its flavor combinations make it versatile and memorable.

Green papaya can be found in Asian supermarkets. If you can't find it at your local market, try substituting under-ripe honeydew melon and adjusting the amount of sugar in the recipe. The end result may be a bit sweeter than traditional green papaya salad.

Thai Green Papaya Salad
Serves 4

1 lb. green papaya
10 fresh green beans, trimmed and cut into 1-inch pieces
10 grape tomatoes, halved
2 tbsp. roasted unsalted peanuts, lightly crushed
¼ - ½ tsp. red chili flakes
1 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp. fresh lime juice
Salt to taste
Whole peanuts, for garnish
Handful of fresh cilantro leaves, chopped

Peel the papaya, cut in half, and scoop out the seeds. Grate the flesh and place in a large bowl. Add the green beans, tomatoes and crushed peanuts and stir to combine.

In a small bowl, whisk together the chili flakes, brown sugar, soy sauce and lime juice. Add to papaya mixture and blend thoroughly. Add salt if desired.

Serve the Thai salad chilled or at room temperature, garnished with whole peanuts and cilantro leaves.

References:
Vegetarian Cooking: A Commonsense Guide, Bay Books, 2008.