Ive always wanted to make my own papaya salad ever since i tried it in a restaurant back home Tongs Thai Cuisine. Ive been to a couple here in LA but hand downs nothing beats Tongs. Best thing is Mr. Tong grows everything himself and you know what that means don´t ya? ORGANIC! And im a sucker for organic. Due to my thyroid condition i´ve tried not to eat anything that could have growth hormones or ionizing radiation. So if you are ever in Honduras be sure to pay him a visit. You can thank me later.
Back to the salad.Fell in love with it in Honduras, got myself a Thai recipe book and off with the cooking. I love Thai food because everything is so fresh and healthy and this Green Papaya Salad is no exception. If you are a closet vegan and want to impress your friends and family, make this and no one will give you any sh*t for it, just say its Thai and they´ll shut up. It’s also easy to make, low-calorie, and very nutritious. So try this recipe for dinner tonight! Enjoy!
– 1 small green papaya
– 1/2 cup roasted peanuts or cashews
– 2 cups bean sprouts
– 1 tomato, cut long strips
– 3 spring onions, cut into long matchstick-like pieces
– 1/2 cup fresh basil chopped
– handful of fresh cilantro
– 1 red chili, sliced, seeds removed (reduce or omit, to taste)
– 3 tbsp soy sauce *
– 2 tbsp. grape seed oil (you can also use vegetable oil)
– 3 tbsp. lime juice
– 1 tbsp brown sugar
– 1/2 tbsp honey
– 1/4 tsp. chili flakes or cayenne pepper
* you can substitute soy sauce for fish sauce if you like
– Stir all ‘Dressing’ ingredients together in a cup. Make sure honey dissolves fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
– Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya. (If you dont have one then you can use a potato peeler to create thin, ribbon-like strips.) Place in a large bowl.
– Add sliced tomato, spring onion, chili or cayenne, bean sprouts, and most of the basil. Pour over the dressing, tossing well to combine.
– Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad. It all depends to what you like.
– To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh cilantro and top with more peanuts.