Thai-Inspired Green Papaya Salad

A vibrant, refreshing salad featuring shredded green papaya, crunchy peanuts, and a sweet-and-spicy lime dressing, elevated with a hint of toasted coconut flakes.

Prep: 25 min · Cook: 5 min · Yield: 4 · Method: No-Cook

Ingredients

• 2 lbs green papaya
• 1 cup cherry tomatoes
• 0.5 cup green beans
• 3 cloves garlic
• 2 whole bird's eye chili
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 0.25 cup lime juice
• 0.5 cup roasted peanuts
• 2 tbsp dried coconut flakes

Cooking instructions

1. In a dry small skillet over medium heat, toast the coconut flakes for 3 minutes until golden brown; remove and set aside. (about 3 min) — medium
2. Peel and shred the green papaya into long, thin strips.
3. In a large mortar or bowl, pound the garlic and bird's eye chilies until smashed.
4. Add the green beans to the mortar and lightly bruise them. Add the palm sugar, fish sauce, and lime juice, stirring until the sugar is dissolved.
5. Add the shredded green papaya and halved cherry tomatoes to the bowl. Toss thoroughly to coat with the dressing.
6. Top the salad with crushed roasted peanuts and the toasted coconut flakes before serving immediately.