green papaya salad

Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles brings the vegetables together, and then the whole caboodle is topped with fried shallots and roasted peanuts. You will, of course, have find a good way to julienne a giant papaya, pickle carrots, fry both tofu and shallots, and mix it all together before dinner. It is no last-minute side dish, but you'll be happy to have put in the time.

Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots Recipe

canola oil

cucumber,

celery stalks, thinly sliced

pickled carrots

fish sauce

shallot oil or canola oil

shallots,

In an 8-inch frying pan, heat the canola oil over high heat to 350°F on a deep-frying thermometer. When the oil is ready, carefully add the tofu slices and fry, turning once, for 15 minutes, until golden brown on both sides. Using a slotted spoon, transfer the tofu to paper towels to drain. When cool, cut into into strips 1/4 inch wide.

In a large bowl, combine the papaya, rau ram, cucumber, celery, carrot, and tofu strips. Pour the flavored fish sauce and shallot oil over the top and toss to coat evenly. Transfer to a serving platter and garnish with the peanuts and  shallots. Serve immediately.

This is a vegan version of the regular Green papaya salad recipe. Green papaya salad is a delicious Thai salad made of shredded raw papaya as the key ingredient. It is spicy, garlicky, sweet, sour, and crunchy, all in a single bite! 

Green Papaya Salad Recipe: Quick Vegan Version

lime juice

Thai chili

light Brown sugar

light soy sauce

Tamarind paste

garlic

papaya

green beans (blanched)

tomatoes

peanuts

Using a peeler peel off the green skin of the raw papaya. Now use a Julienne peeler, a box shredder, or a food processor with a shredder to shred the raw papaya into thin Matchstick like shreds.

Now transfer all the papaya shreds into ice-cold water and let it rest for about half an hour.

In the meantime, blanch the green beans.

Add garlic, Thai chili, Brown sugar, soy sauce, lime juice, and tamarind paste into a pestle and mortar. Crush and mix everything to make papaya salad dressing.

Now add the shredded papaya, tomatoes, beans, and dressing in a big metal bowl. Using the pestle pound everything and keep mixing. Also, add half the peanuts and keep mixing and pounding for a minute.

Cover and let the salad rest for 15 minutes in a refrigerator.

Garnish with the reserved peanuts and more Thai chilis (if you want) and serve!

Recipe video above. In Thailand, Green Papaya Salad is traditionally made in giant mortar and pestles large enough to hold the entire salad. The dressing is pounded first, and the rest of the salad is added, pounded a little and finally tossed. For this home version, we use an ordinary size mortar instead. We make the salad in stages, then bring it all together at the end in a bowl. Different method. Same result! Like all good Thai food, the taste of the finished dish should be a balance of sweet, salty, sour and spicy. The lime brings zing, palm sugar adds sweetness, while the fish sauce and dried shrimp lend deep savouriness and complexity.For a truly authentic experience, be brave and don&#39;t skimp on the chilli. Green Papaya Salad is MEANT to be spicy!

Thai Green Papaya Salad (Som Tum)

bird eye chillies, (, roughly chopped with seeds (use fewer for less spicy, Note 1))

shrimp ((Note 2))

sugar

peanuts (, unsalted)

snake beans (, cut in 5cm/2" pieces (raw, Note 4))

grape tomato (,

Thai basil leaves ((Note 6))

Crush peanuts: Place peanuts in a mortar and pestle. Pound lightly to break them up into largish pieces, not into powder. Transfer to bowl.

Garlic and chilli paste: Place garlic and chilli in the mortar. Pound into a paste. Add shrimp and pound to crush them – no need to grind them to a paste.

Dressing: Stir in palm sugar, lime and fish sauce until sugar dissolves. Pour Dressing into a large bowl.

Bruise snake beans: Add snake beans to mortar (in batches if needed). Pound to bruise, split and soften (they are raw, so they need to be bashed to soften). Add to Dressing.

Crush tomato: Grab handfuls of tomato, crush with your hands then add into the bowl.

Add papaya: Add papaya and 3/4 of the peanuts. Toss well with 2 wooden spoons or tongs.

Serve immediately (Note 7): Once everything is coated in Dressing, immediately pile up onto plates. Spoon over some dressing (there will be a bit of dressing still left in the bowl, that&#39;s normal). Garnish with Thai basil leaves, sprinkle with remaining peanuts. Serve immediately (Note 7).

Light and refreshing, Vietnamese Beef and Green Papaya Salad- full of amazing flavor, this salad is simple to make using fresh authentic Vietnamese ingredients!

Vietnamese Beef and Green Papaya Salad

beef

2-3 Cups shredded Green Papaya

Cup combo of fresh mint, cilantro and basil

T peanuts

T shallots

olive oil

tsp fish sauce

garlic clove

C pounded lemongrass

C garlic-finely

tsp sesame oil

T oyster sauce

T sugar 1/2 tsp pepper

tsp chili flakes

tsp five spice

Make marinade. Slice beef to 1/2 inch thick bite size pieces, toss with marinate and let sit at least 30 minutes. Or refrigerate up to 8 hours. Grill or pan fry until just cooked.

Peel and shred green papaya and place in a bowl of ice water for 15-20 minutes. Alternatively, you could prepare rice noodles following manufacturer&#8217;s directions.

Make dressing. Combine lime juice, fish sauce, sugar, oil, chili, garlic.

Drain Papaya and toss(or rice noodles) with dressing to coat. Place on a plate along with beef and a combination of the fresh herbs. Top with roasted peanuts and crispy shallots. Serve with chop sticks.

Fried Shallots- can either be made from scratch, although most Asian markets offer them as a condiment already packaged, which I have found are extremely handy and tasty. They offer good flavor and texture.

Lemongrass can be found in most grocery stores, in the herb or produce section. If you find you cook with lemon grass a lot, a nice option is purchasing it in bulk, already chopped in the freezer section of most Asian markets.

Delicious plate!  I cook this 2-3  times in a month!

Absolutely delicious!  I omitted the olive oil in the salad dressing but followed everything else as is.  Will definitely be making this dish again and again.

Som tam pla ra is an easy and healthy Thai salad that characterizes itself by using fermented fish sauce as an ingredient.

Som Tam Pla Ra

unripe green papaya

lime

tomato

beans

red chilies

chili peppers

tamarind paste

palm sugar

vegetables and papaya

Cut the long beans in medium long pieces.
Cut the tomatoes in slices.
Peel and shred the unripe green papaya.

chilies and garlic

Pound the dried chilies and the fresh chilies with the garlic.

long beans

Add the long beans in the mortar and pestle. Crush them lightly with the pestle.

adding sauces

Add the fish sauce, fermented fish sauce, palm sugar and tamarind paste. Mix it with the other ingredients.

Squeeze the lime into the pestle and mix the peel with the rest.

tomatoes and papaya

Add the tomatoes and papaya slices into the mortar. Gently mix everything together with the help of a big spoon. Make sure that the papaya slices absorb all of the ingredients.

Enjoy

The som tam pla ra is now finished. Pair with some sticky rice for a real authentic Isan meal.

Bok lahong is the Cambodian version of green papaya salad, that is also prepared with crab, tomatoes, yardlong beans and peanuts.

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The most viewed green papaya salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine