Lao Green Papaya Salad Recipe

I absolutely love this recipe because the vibrant blend of green papaya, spicy Thai chilies, and zesty lime juice gives every bite an explosion of fresh, tangy flavors that instantly transport me to the streets of Thailand. Plus, the satisfying crunch of roasted peanuts and the optional savory punch from the dried shrimp make it the perfect refreshing dish that’s both healthy and irresistibly delicious!

Lao Green Papaya Salad, or Tam Mak Hoong, is a vibrant and savory dish that I love for its complex flavors and refreshing crunch. The salad’s base of julienned green papaya is a delightful way to serve the fruit.

Papaya is rich in digestive enzymes that help break down protein, which makes it a base salad that you can eat before a meal. With only 50 calories per 100 g, it is a base that you can feel good about serving.

The flavor of the salad is pumped up in several ways. First, the fish sauce.

Second, the tiny (but powerful) Thai bird’s eye chilies. And the third flavor booster?

A generous squeeze of fresh lime juice, which is why this salad is so good!

Ingredients

Papaya (green): Low in calories, rich in enzymes, aids digestion, provides dietary fiber.

Cherry Tomatoes: Rich in antioxidants; an excellent source of vitamins; add sweetness and freshness.

Chilies De Arbol: Most Popular Ingredient in Salsa.

Spicy.

High in Vitamin C.

Enhancing flavor, offering immune-boosting properties, and being anti-inflammatory: These are the attributes that make garlic great.

Sauce of Fish: Offers umami strength, fermented, protein-aceous.

Lime juice offers the following benefits: 1.

It provides sourness; 2.

It is rich in vitamin C; 3.

It boosts iron absorption.

Palm sugar: Sweetening, has a glycemic index lower than that of refined sugars.

Peanuts, when roasted, provide a crunchy texture and are rich in proteins.

They are also good sources of healthy fats.

Ingredient Quantities

• 1 small green papaya, peeled and julienned
• 1 cup cherry tomatoes, halved
• 2–3 Thai bird’s eye chilies, to taste, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon palm sugar or brown sugar
• 2 tablespoons roasted peanuts, crushed
• 1 tablespoon dried shrimp (optional)
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons snake beans or green beans, cut into 1-inch pieces
• 1 tablespoon tamarind juice or paste
• 1/2 teaspoon shrimp paste (optional)

Instructions

1. Start with the green papaya: peel it and julienne it with a mandolin or knife into very thin strips. Put the julienned papaya into a mixing bowl.

2. Include the halved cherry tomatoes, finely chopped Thai bird’s eye chilies, and minced garlic in the bowl with the papaya.

3. Combine the fish sauce, lime juice, palm sugar, and (if using) shrimp paste in a small bowl with the following ingredients until the sugar has dissolved and the mixture is relatively smooth:

4. Combine the dressing mixture with the papaya and other veggies in the mixing bowl.

5. Combine the salad ingredients thoroughly, making sure that the dressing coats every element and that every element is present in every bite.

6. Incorporate the crushed roasted peanuts, dried shrimp (if using), chopped cilantro, and the sliced snake beans or green beans into the mixture.

7. A pestle or spoon can be used to gently bruise the ingredients in the bowl. This assists in penetrating the vegetables with the dressing.

8. Keep tossing all the ingredients together until they are well mixed and the flavors evenly distributed.

9. Sample the salad and fine-tune the seasoning if necessary. Add more lime juice, fish sauce, or palm sugar as needed to balance the flavors.

10. Move the salad to a serving dish. Top it with more crushed peanuts and cilantro, if you like. Then serve it right away. Enjoy the fresh, vibrant flavors of this salad!

Equipment Needed

1. Mandolin or sharp knife
2. Peeler
3. Mixing bowl
4. Small bowl
5. Pestle or heavy spoon
6. Measuring spoons
7. Cutting board
8. Serving dish

FAQ

• What is green papaya used in Lao Green Papaya Salad?Unripe papaya, or green papaya, has a firm texture and a very mild flavor, making it and ideal ingredient for salads where it takes on and showcases the flavors of the other ingredients.
• Can I make this salad less spicy?Sure, diminish the quantity of Thai bird’s eye chilies or leave them out completely for a salad that doesn’t have heat.
• What can I substitute for fish sauce?You can opt for a vegetarian version by replacing fish sauce with soy sauce or tamari.
• Is there an alternative to palm sugar?In this recipe, palm sugar can be replaced with good substitutes like brown sugar or coconut sugar.
• Do I need to use dried shrimp?Optional ingredients can be omitted if unavailable or if you prefer a vegetarian dish: dried shrimp; fish sauce.
• How should I serve Lao Green Papaya Salad?It is a customary side dish and complements sticky rice and broiled meats wonderfully.
• How do I store leftovers?Refrigerate any remaining food in an airtight container. In order to keep it fresh for as long a period as possible, place it in the refrigerator and consume it within the day.

Substitutions and Variations

1 carrot, julienned, can be used as a substitute for green papaya to give an otherwise traditional dish a different twist.
For a milder heat, 1 finely chopped jalapeño pepper can replace the Thai bird’s eye chili in this recipe.
For a vegetarian option, use 2 tablespoons soy sauce instead of fish sauce.
A tablespoon of honey can take the place of palm sugar or brown sugar, providing a different kind of sweetness.
For a somewhat different citrus flavor, use 1 tablespoon lemon juice in place of lime juice.

Pro Tips

1. Use a mortar and pestle to lightly pound the chilies, garlic, and sugar together before adding them to the salad. This helps release the flavors and blends them more thoroughly into the dish.

2. For an extra depth of flavor, lightly toast the dried shrimp before adding them to the salad. This will enhance their aroma and add a subtle smokiness.

3. If you prefer a softer texture in the snake beans or green beans, briefly blanch them in hot water for about 30 seconds and then plunge into ice water to retain their vibrant color before adding to the salad.

4. Freshly squeeze the lime juice just before using it in the dressing; the fresher the juice, the more vibrant and tangy your salad will taste.

5. If you do not have access to a mandolin for julienning the papaya, you can use a vegetable peeler to create thin ribbons and then slice those into finer strips with a sharp knife.