Thai Papaya Salad

Crisp shredded papaya meets a bright lime dressing spiked with fiery chilies and umami-rich dried shrimp in this vibrant Thai classic. The contrast of crunchy vegetables, tender long beans, and toasted peanuts creates layers of texture that keep you coming back for another bite. Perfect for hot summer nights or whenever you need a refreshing, light meal that's ready in just twenty minutes.

Ingredients

1 lb green papaya, peeled and seeded

4 cloves garlic

3 Thai bird's eye chilies, stems removed

2 tbsp roasted peanuts

4 oz long beans or green beans, cut into 2-inch pieces

8 cherry tomatoes, halved

2 tbsp dried shrimp (optional, omit for vegan)

3 tbsp fresh lime juice

2 tbsp palm sugar or light brown sugar

2 tbsp fish sauce or soy sauce for vegan

1 tbsp tamarind paste

Instructions

Using a julienne peeler or the shredding blade of a food processor, shred the green papaya into thin, matchstick-sized strips. Place in a large bowl of ice water to keep it crisp while preparing other ingredients.

In a large mortar, pound the garlic and Thai chilies together until roughly broken down and fragrant. Add the peanuts and lightly crush, leaving some texture.

Add the long beans to the mortar and bruise them gently with the pestle to soften slightly. Add the dried shrimp if using and pound a few times to combine.

In a small bowl, whisk together the lime juice, palm sugar, fish sauce, and tamarind paste until the sugar dissolves completely to create the dressing.

Drain the papaya thoroughly and pat dry with paper towels. Add to the mortar along with the cherry tomatoes. Pour the dressing over and use a spoon and pestle to toss and gently pound, allowing the papaya to absorb the flavors.

Transfer to a serving plate, scraping all the dressing from the mortar. Garnish with additional peanuts and serve immediately.