ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Green Papaya Salad

Photo: © Cedric Angeles
Yield 8
For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.

Ingredients

  • 6 dried shrimp
  • 2 1/2-pound green papaya
  • 2 Thai chiles, coarsely chopped
  • 1 garlic clove, halved
  • 1/4 cup plus 3 tablespoons palm sugar or light brown sugar
  • 1/4 pound thin green beans, halved crosswise
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 dozen cherry tomatoes, halved
  • 1/3 cup coarsely chopped roasted, salted peanuts

How to Make It

  1. In a small bowl, cover the dried shrimp with hot water. Let stand for 5 minutes, then drain. Cut the shrimp into thirds.

  2. Using a serrated knife, halve the papaya crosswise and peel the skin. Scrape out the seeds. Using a mandoline, julienne the flesh (you should have about 6 cups).

  3. In a large mortar, pound the chiles to a coarse paste with the garlic. Add the sugar and shrimp and pound until blended. Add the green beans and lightly pound them. Pour in the lime juice and fish sauce and stir to dissolve the sugar. Add the tomatoes and lightly pound them. Scrape the mixture into a large bowl. Add the papaya and peanuts, toss well and serve.