Salad Recipes – Raw Papaya Salad
Originating in Laos, Thailand, the dish (papaya salad) soon spread across South East Asia.
This dish combines 4 primary flavours of Thai cuisine sour lime, hot chilli, salty fish sauce, and sweet (palm sugar). All of these 4 ingredients are mixed and pounded in a mortar (som tam) meaning ‘sour pounded’.
Papaya salad is served at room temperature as a meal, a spicy vegetable side dish or as a stand alone snack. Typically the papaya is served, with sticky rice and some lettuce at the side.
Ingredients:
3 cup – Raw papaya
2 No – Chinese cabbage leaves or
1 head – Iceberg Lettuce
1/2 cup – Green beans sliced
5 No – Garlic clove
3 No – Red chillies small
3 tbsp – Peanut roasted crushed
2 tbsp – Tamarind juice
1 No – Tomato medium chopped
1 No – Garlic clove finely minced
3 tbsp – Lemon juice
1 tbsp – Soy sauce
1 tbsp – Palm sugar
Salt to taste
Method:
In a mortar pound the chillies. Turn out in a bowl add papaya and mix well.
Add the remaining ingredients and mix thoroughly.
Chill the mixutre. Then remove and arrange on lettuce or cabbage leaves.
Serve with sticky rice (glutinous), for better taste.