Thai Green Papaya Salad (Vegan Recipe)

Recipe by Cook's Hideout

Blogging Marathon# 48: Week 4/ Day 1 Theme: 1 Cuisine -- 3 Dishes Dish: Thai Cuisine -- Thai Green Papaya Salad My theme for this week's blogging marathon is pick 1 cuisine and cook 3 dishes. Valli gave us 4 countries to choose from and I went back and forth between Arabian and Thai cuisines, but finally ended up picking Thai. So for the next 3 days I will be posting 3 different courses of Thai dishes.

Ingredients

• 1 papaya (Green - small, peeled and shredded (about 2 cups))
• 1 carrot (- medium, shredded)
• 2 cloves garlic (- chopped)
• 2 chilies (Fresh Green - finely chopped)
• 6 ~ 8 beans (Long - cut into pieces)
• 1 tomato (- medium, chopped (I used halved grape tomatoes))
• ¼ cup Peanuts (Roasted - chopped)
• 2 tbsps lime juice (Fresh - or more to tastes)
• 2 tbsps soy sauce (Light - or more to tastes)
• 1 tbsp palm sugar (- finely chopped or melted (add more for taste))
• 2 cups Cabbage Lettuce (/ - cleaned and cut into bite size pieces)

Method

1. Select a firm green papaya and shred into thin matchsticks using a shredder or mandolin. Peel and shred the carrot .
2. In a clay mortar and pestle or a large steel bowl, crush the garlic first. Add and crush the chilies, then add the long beans and continue crushing until well mixed.
3. Add papaya and carrot. Lightly pound with the pestle while simultaneously using a large spoon to toss the mixture.Continue pounding and tossing until well combined.
4. Add tomatoes, peanuts, lime juice, soy sauce and sugar. Continue pounding and tossing to mix well and evenly distribute the flavors.
5. Taste and adjust the flavor with more soy sauce, lime juice and sugar to taste.
6. Serve with the cabbage or lettuce on the side.

View the recipe instructions at Cook's Hideout