lunch · dairy-free
Green papaya and long bean salad
Shredded green papaya, blanched long beans and cherry tomatoes tossed in a sharp lime, fish sauce and chile dressing, topped with crushed peanuts.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains peanuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel the green papaya, scoop out the seeds and shred the flesh into thin matchsticks with a julienne peeler. Pat the shreds dry.
-
2
Pound the garlic with as much Thai chile as you like to a rough paste. Stir in the lime juice, fish sauce and brown sugar until the sugar dissolves.
-
3
Halve the cherry tomatoes and press them lightly against the side of a mixing bowl with the back of a spoon to release some juice.
-
4
Trim the long beans and cut into 1-inch lengths. Blanch for 2 minutes, chill in ice water, drain and bruise gently with a spoon.
-
5
Toss the papaya and tomatoes with the dressing for about 30 seconds. Fold in the beans, divide into bowls and top with roughly crushed roasted peanuts.
