Green Papaya Salad

A crunchy salad where lime freshness hits the palate. The papaya strands soak up the dressing for a juicy result, elevated by sharp chili heat and freshly chopped herbs.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 228
• Protein: 15 g
• Carbs: 23 g
• Fat: 7 g

Ingredients

• 100 g Carrot ( shredded into strands )
• 200 g Shrimp ( cooked and halved )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and minced )
• 3 tbsp fish sauce ( liquid )
• 4 tbsp Lime juice ( fresh )
• 2 tbsp White sugar ( powdered )
• 0.5 piece Mint fresh ( chopped bunch )
• 0.5 piece Fresh cilantro ( chopped bunch )
• 0.3 piece Thai basil optional ( a few leaves )
• 50 g Peanut ( roasted and crushed )
• 500 g Green papaya ( peeled and grated )

Instructions

1. Preparing the vegetable base

   Shred the green papaya and carrot into long, thin strands. The texture must be firm and offer a bite. Plunge into ice water to set the crunch, then spin dry thoroughly.

2. Cooking the shrimp

   Poach the shrimp in simmering salted water. As soon as they turn pink and the flesh is opaque, cool them immediately. Slice them in half lengthwise.

3. Making the dressing

   Pound the garlic and chili in a mortar until a paste forms. Add the white sugar, lime juice, and fish sauce. The dressing should be balanced: acidity should wake up the palate without masking the fish flavor.

4. Assembly and finishing

   Mix the papaya, carrot, shrimp, and chopped fresh herbs. Pour the dressing and mix by hand to thoroughly coat the fibers. Top with crushed peanuts for textural contrast.

Chef's tips

• For a truly crunchy papaya, the ice water bath is mandatory.
• Squeeze the vegetables thoroughly after soaking to prevent the dressing from being diluted.
• Use a mortar for the sauce to release the essential oils from the chili and garlic.

Storage

This salad should be eaten immediately. The vegetables lose their crunch and release water after 2 hours in contact with the dressing.