1 small green papaya ( papaya should be
very firm, the flesh white to light orange in color)
1/2 cup roasted peanuts or glazed cashews
1-2 cups green bean
1 to 2 tomatoes, cut into long thin strips
1 red chili, minced (seeds removed if you prefer a milder salad)
1/2 tbsp. shrimp paste (if vegetarian, substitute 1/2 tbsp. Thai golden
mountain sauce or 1/2 tbsp. soy sauce)
2 tbsp. fish sauce or 2+1/2 tbsp. soy sauce for vegetarians
3 tbsp. lime juice
1 tbsp tamarind sauce
1 tbsp. Palm sugar, to taste
1. Prepare the dressing by mixing together all dressing ingredients together in a cup. Make
sure shrimp paste and palm sugar dissolve fully. Set aside.
2. Peel the green papaya, then slice it in half and remove all the seeds. Using the largest
grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like
strips). Place in a large bowl.
3. Add the sliced tomato, green beans. Add the dressing, tossing to combine.
4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them).
Toss again. Taste the salad and adjust. If you prefer it spicier, add more fresh-cut chili or
dried crushed chili.
5. To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with
remaining roasted peanuts. Serve immediately.