Whether you’re dreaming of sun-kissed beaches in Phuket, or the errant buzz of Bangkok’s busy streets, this recipe will take you right back to the shores of Thailand in a quick minute.
It’s a simple, healthy and delicious fix to get you through those pandemic blues. Or at least until you’re able to travel again to the wonderful world of flavours that Thailand has to offer.
There’s an added twist of mint and a sprinkling of sesame seeds in this recipe to mix things up a little.
This salad is crunchy, sweet, sour and spicy with the brightness of fresh mint to add an extra level of freshness and a good zing of lime to bring it all together.
Paired with Pandan Chicken or grilled fish, this will go down a treat.
Ingredients
- 3 cups green papaya, julienned or finely sliced
- 1 small tomato, cut into wedges
- 1-2 red bird’s eye chillies (adjust spice levels to taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2-3 teaspoons fish sauce
- 3-4 tablespoons lime juice
- 1 handful fresh coriander leaves
- 1 handful fresh mint leaves (optional)
- 2 tablespoons roasted peanuts, chopped
- 1 tablespoon roasted sesame seeds (optional)
Method
- Using a pestle and mortar, bruise the tomatoes and chillies for two minutes.
- Then add the lime juice, palm sugar and fish sauce.
- Combine with the pestle in a circular motion until the palm sugar has completely dissolved. This will serve as the dressing for the salad.
- Prepare the salad by placing papaya, mint and coriander leaves in a wide bowl.
- Add the dressing and toss to combine all ingredients, ensuring that the dressing coats everything well.
- Top with a sprinkling of roasted peanuts and sesame seeds for a final flourish.
- It’s ready to serve with a good dose of sunshine.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.