Ingredients with Measurements:
- 1 medium-sized green papaya, peeled and shredded
- 1 carrot, peeled and shredded
- 1/2 cup chopped green beans
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped Thai basil leaves
- 2 cloves garlic, minced
- 2-3 Thai chili peppers, minced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine shredded papaya, shredded carrot, chopped green beans, and halved cherry tomatoes.
2. In a separate small mixing bowl, mix minced garlic, minced chili peppers, fish sauce, lime juice, and palm sugar until the sugar is dissolved.
3. Pour the dressing over the papaya mixture and toss well to combine.
4. Add chopped peanuts, cilantro, mint leaves, and Thai basil leaves to the salad and toss again.
5. If desired, use a mortar and pestle to lightly pound the salad to release more flavors.
6. Serve the salad immediately.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 480mg
Total carbohydrates: 17g
Dietary fiber: 4g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- Green papaya can be substituted with green mango or jicama.
- Thai chili peppers can be substituted with jalapeno peppers.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add cooked shrimp or grilled chicken for a protein boost.
- Add sliced cucumber or bell peppers for more crunch.
- Use lime zest instead of lime juice for a stronger citrus flavor.
Tips and tricks:
- Use a julienne peeler or mandoline to easily shred the papaya and carrot.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs and peanuts.
Garnishes:
- Chopped herbs (cilantro, mint, Thai basil)
- Chopped peanuts
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with sticky rice or vermicelli noodles.
Suggested side dishes:
- Tom yum soup
- Grilled corn on the cob
- Spring rolls
Troubleshooting advice:
- If the salad is too spicy, add more lime juice and fish sauce to balance the flavors.
- If the salad is too sweet, add more lime juice and fish sauce to balance the flavors.
Food safety advice:
- Wash all produce thoroughly before using.
- Use a clean cutting board and knife to prevent cross-contamination.
Food history:
- Nai Lao Papaya Salad is a traditional Thai dish that originated in the northeastern region of Thailand.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
- Serve this salad as a refreshing appetizer or side dish.
Related Categories
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Region: Thai