This light and delicious salad is packed with layers of flavor and crunch. It’s the perfect accompaniment to any summer meal, but with cooked shrimp on top, it’s a complete lunch on its own. Try bringing it to your next potluck and see how quickly it disappears!
Ingredients
- 6 cups shredded green papaya (see note)
- ½ pound long green beans, blanched for five minutes, then trimmed and cut into 1 ½” pieces
- 1 cup of grape or cherry tomatoes, halved or quartered
- 3 Tablespoons dried shrimp, finely minced
- 2 – 3 serrano peppers, finely sliced (depending on desired heat)
- 3 Tablespoons brown sugar
- 1/3 cup fresh lime juice
- 3 Tablespoons fish sauce
- 2 Tablespoons minced fresh garlic (5-8 cloves, depending on size)
- ½ cup Thai basil leaves, finely chopped (can substitute cilantro)
- ¼ cup chopped salted peanuts
- 4-6 large lettuce leaves (for serving)
Directions
- Make the dressing using a mortar and pestle (or blender if you don’t have one). Pound or blend the shrimp, peppers, sugar and garlic into a paste. Whisk or blend in the fish sauce and lime juice and set aside.
- Line a serving bowl with large lettuce leaves, then add the papaya, tomatoes, and green beans and toss to mix. Add in the chopped basil or cilantro. Pour dressing over the top and garnish with chopped peanuts before serving.
NOTE: 1 large green papaya will yield about 5-6 cups of shredded papaya. You can often find bags of pre-shredded green papaya at Asian and specialty stores or farmers markets. If you can’t find green papaya, substitute an equal amount of finely shredded green cabbage.
This article appeared in the Summer 2024 edition of the HealthPerks newsletter.
