Refreshing Thai Green Papaya Salad

Tap a timecode to jump the video there — the current step is highlighted while it plays.

1. 1

   Peel the green papaya and julienne it into strips.

   💡 If you can't find green papaya, you can use green mangoes, apples, or carrots.

   green papaya 2 ½ cups

   ▶ 0:27

2. 2

   Soak the julienned papaya in a large bowl of cold water for about 5 minutes, then drain.

   💡 Soaking makes the papaya crunchier.

   ⏱ 5 minutes▶ 0:56

3. 3

   In a mortar, pound the garlic, green bird’s eye chili, and red finger hot pepper until they become small chunks.

   💡 You can also mince them with a knife and toss them in a mixing bowl.

   garlic 2 clovesgreen bird’s eye chili 1red finger hot pepper ½

   ▶ 1:04

4. 4

   Add the palm sugar, fish sauce, and lime juice to the mortar. Reserve two lime peels, then return the lime pieces to the mortar and pound until the sugar is dissolved.

   💡 You can also use granulated sugar instead of palm sugar.

   palm sugar 2 tablespoonsfish sauce 2 tablespoonslime 1 medium

   ▶ 1:27

5. 5

   Add the dried shrimp, half of the peanuts, and the green beans to the mortar, breaking them down slightly.

   💡 The beans can be replaced with long beans.

   green beans 2

   ▶ 1:50

6. 6

   Add the drained green papaya and grape tomatoes into the mixture and toss everything together.

   💡 Mix slightly to combine.

   green papaya 2 ½ cupsgrape tomatoes ½ cup

   ▶ 2:04

7. 7

   Lastly, sprinkle the remaining peanuts over the top and enjoy.

   💡 The peanuts were separated at the start to ensure some remain for the topping.

   ▶ 2:17

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: CiCi Li, Asian Home Cooking on YouTube