When we lived in Redmond, Thai was our staple food. SilverSpoon and Chantanee were our favorite restaurants there.
Most of the sauces and dressings in Thai food have fish sauce and dried shrimp. But these two places made a vegetarian version with soy sauce.My parents loved Thai food there as well. Even my aunt who is a staunch Indian food lover and hasn’t taken to any other cuisines, liked Thai food at SilverSpoon when we took her out there while she was visiting.
This is our attempt to ward off the Sunday evening blues and make a tasty healthy salad that is vegetarian to boot.
Spicy. Salty. Sour. Slightly Sweet.
Thai Green Papaya Salad is the Salad to master all Salad’s. When the going gets tough and you crave something that’s not boring or diet food like then this is the salad to go to.
Fortunately Green Papaya is easy to come by in an Asian market. We live near Chinatown so Dad could get one easily. It probably is a GMO version from Hawaii. But I doubt I will find a green non-GMO papaya in US.
If you don’t find a green papaya, green apple, turnips, chayote squash or even cucumber are excellent substitutes.
The sweet, sour and spicy dressing can be customized per taste. Supposedly, leftovers taste even better but we never have had any to confirm!
I served the salad with lemon garlic shrimp. It was a great dinner salad that we could have over and over again. Even Dad was big fan!
Give it a try this week. It’s bound to make your spring even more colorful!
Vegetarian Thai Green Papaya Salad Recipe
For the Salad
- 3 cups grated green papaya ( peeled and de-seeded)
- 1/2 cup blanched green beans cut into 1 inch segments
- 1/2 cup grated carrots
- 1/2 – 1 cup mung bean sprouts
- 8 – 10 cherry tomatoes halved
- 1/4 cup chopped spring onion greens
For the Dressing
- 1/3 – 1/2 cup lemon juice
- 1/4 – 1/2 cup coarsely ground dry roasted peanuts
- 1 – 1 1/2 tablespoon finely grated jaggery or palm sugar
- 1 – 2 tablespoon sriracha sauce
- 1 – 2 thai green chili minced
- 2 garlic cloves finely minced
- 1 teaspoon soy sauce
- 1 teaspoon spring onion whites finely minced
- Salt to taste
1. Mix all the ingredients of the dressing in a bowl and set aside.
Start with smaller amounts of lemon juice, thai chilli, sriracha sauce and jaggery/palm sugar. Taste and adjust for sweet/spicy/sour notes.
2. In a large bowl, add the grate green papayas and green beans. Lightly pound them with a pestle ( or a rolling-pin or back of a heavy spoon) till they are bruised but not broken into a pulp. This allows the papayas and beans to “soak” the dressing as without it the salad is pretty bland.
3. Then add the mung bean sprouts, carrots, tomatoes and spring onions.
4. Add the dressing and toss it till well mixed. Taste and adjust seasonings again. You may need to add more lemon juice, sriracha sauce , jaggery/palm sugar and/or salt.
Let sit for a few minutes for the flavors to meld.
Serve with garlicky shrimp or chicken. Nom! Nom!