Have you ever tried eating real Thai food in an authentic Thai restaurant? Our first Thai food experience introduced us to a taste we’ve been loving ever since. Thai Green Papaya Salad is the perfect combination of sweet, sour, tangy and crispy, plus it contains no meat and it has a low caloric index. After all, this low carb salad consists mainly in fresh vegetables and fruit. Green papaya should be a dark green color when you buy it, for it to be sour and tangy. We love eating this as an appetizer, with many Thai dishes, but it can very well be enjoyed on its own, with some rice or quinoa.

Ingredients list for Thai Green Papaya Salad:

400 gr green papaya (make sure it’s really green)

1 medium sized tomato

2-3 green onions/ spring onions

150 gr green beans

30 gr roasted peanuts (for the garnish)

3-4 cloves garlic

1 lime or lemon – the juice

3 tbs fish sauce (coconut aminos for the vegan option)

2 tbs brown sugar

1 tsp shrimp paste (skip it for the vegan option)

1-2 Thai red chili peppers (depending on your tolerance for spicy food)

Preparation method for Thai Green Papaya Salad:

Thai people, I’ve been told, grate the green papaya by hand. This is a great option if you have the time and skills for chopping hard fruit. First you have to peel the outer green layer, then chop vertically by hitting the fruit with a well sharpened knife. The resulting green papaya pieces should be matchstick-thin and 3-4cm long. After chopping vertically, you have to chop horizontally to get even matchstick pieces. Continue until you reach the inner layer of the papaya, then discard what is left (the middle).

If you’re like me, you would peel the green papaya, chop it in half and discard the inner seeds. The resulting big chunks of papaya are then passed on a grater or food processor. Use a large mortar and pestle set to “massage” all the ingredients together.

First smash the red chili peppers inside the mortar, until a paste is formed, then incorporate the chopped green onions. Bash gently. Add the shredded green papaya, the tomato slices and the green beans. Bash everything in with the pestle. The salad is already becoming juicy, the flavors are blending.

Prepare the dressing by stirring together the minced garlic cloves, lime juice, fish sauce, sugar and shrimp paste. Pour the dressing in the mortar, over the “massaged” salad. Give the Thai Green Papaya Salad a quick toss with a spoon, alternating with bashing in with the pestle. Get the perfect taste for your delicious salad by mixing the flavors and textures. Pour the salad on a plate and generously sprinkle with peanuts.

We love eating this salad as often as possible, since it tastes divine! The Thai Green Papaya Salad is guilt-free heaven on a plate, and a lovely idea for your Meatless Monday menu!