Thai Raw Papaya Salad

 Thai Raw Papaya Salad with Lemon, Peanut & Honey Dressing

Prep Time: 20 minutes

No Cooking Required

Serves: 2–3

Ingredients

For the Salad:

1½ cups raw green papaya (peeled and grated/shredded)

1 small carrot (optional, shredded)

8–10 cherry tomatoes (halved)

1/4 cup green beans (cut into 1-inch pieces)

2 tbsp roasted peanuts (crushed slightly)

1 tbsp fresh coriander or Thai basil (chopped)

1 red or green chili (thinly sliced, adjust to taste)

For the Lemon, Peanut & Honey Dressing:

2 tbsp lemon juice (freshly squeezed)

1½ tbsp honey (or maple syrup)

1 tbsp soy sauce or light fish sauce (for traditional flavor)

1 tbsp crushed roasted peanuts

1 tsp grated garlic (or 1 small clove, minced)

1 tsp sesame oil (optional)

Salt to taste

Instructions

Prepare the Vegetables:

Peel and shred the raw green papaya using a julienne peeler or grater.

Place in a bowl of ice water for 5–10 minutes to make it extra crisp (optional), then drain well.

Make the Dressing:

In a small bowl, whisk together lemon juice, honey, soy sauce/fish sauce, crushed peanuts, garlic, sesame oil, and a pinch of salt.

Adjust seasoning — it should be a balance of tangy, sweet, salty, and nutty.

Toss the Salad:

In a large mixing bowl, combine shredded papaya, carrot (if using), cherry tomatoes, green beans, and chili.

Pour the dressing over the salad and toss everything together gently but thoroughly.

Garnish & Serve:

Top with extra crushed peanuts and fresh herbs.

Serve immediately for maximum crunch.

Tips & Variations

For a spicier version, pound the chili and garlic in a mortar before mixing.

Add shredded raw mango or cucumber for extra zest.

Serve as a side dish with Thai curries or grilled tofu/chicken.