This green papaya salad is very easy to make and it features a delicious dressing that is characteristically Thai in that it’s sweet, sour, salty, and spicy! Here’s my take on the classic Thai salad! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂
1 cup cut green (unripe) papaya (This is available at most Asian grocery stores. I used a spiralizer but you could also use a julienne peeler or julienne with a sharp knife)
1/4 cup chopped roasted peanuts
1/3 cup halved cherry tomatoes
1/4 cup green beans (cut into 2inch pieces and cut in half lengthwise)
1 teaspoon lime juice
1 teaspoon tamarind concentrate
1 teaspoon low sodium soy sauce
1 teaspoon coconut aminos (substitute more soy sauce)
1 teaspoon agave nectar (or sweetener of choice)
1 teaspoon sambal oelek (chili paste)
combine the cut papaya, peanuts, tomatoes, and green beans in a large bowl. reserve some peanuts for garnish if desired.
in a separate bowl, whisk together lime juice, tamarind concentrate, soy sauce, coconut aminos, agave, and sambal. add to the salad and “massage” with your hands. this helps tenderize the raw vegetables and allows the flavors to combine well. plate with additional chopped peanuts if desired and enjoy!