Vegan Thai Green Papaya Salad
Salad is made using raw green papaya, long yard beans, tomatoes and the dressing incorporated in this salad is to die for. It is sweet, salty, tangy and pungent that makes up this whole salad.
- Green Papaya - 1 big handful grated or julienned
- Cherry tomatoes - 6 to 8 nos
- Long yard beans - 4 nos
- Roasted peanuts - 4 tbsp
For the dressing:
- Green chilies - 2
- Ripe red chilies - 1
- Garlic - 1 clove
- Soy sauce - 1/2 tbsp
- Tamarind extract - 4 tbsp
- Palm sugar - 1/2 to 1 tbsp
- Lemon juice - from 1 or 2 lemons
Wash and peel the skin of the papaya using a peeler. I used 1/3 of a papaya to get 1 big handful of slivers.
Using a julienne peeler, scrape the papaya into thin slivers. If you do not have julienne peeler, then just grate it using a box grater.
Place the julienned papaya in ice cold water to keep it fresh and crisp. Set aside.
Cut long yard beans into 1 to 1.5 inch pieces and set aside.
Halve the cherry tomatoes.
Make the dressing:
In a stone mortar, place garlic, red and green chilies and pound till they get crushed well and disintegrate into tiny bits.
Add tamarind extract, soy sauce, palm sugar and mix till the sugar gets dissolved fully.
Make the salad:
Transfer this dressing to a bowl, add 2 tbsp roasted peanuts and pound lightly using a wooden masher till they are coarsely crushed.
Add long yard beans and tomatoes. Pound once again till they both are slightly bruised and partially crushed. Do not pound the tomatoes to a pulp.
Drain the papaya slivers into a colander, discard the water and add the slivers to the bowl.
Pound lightly while simultaneously mixing everything with the help of a spoon.
Make sure the dressing coats all of the papaya slivers well.
Vegan thai green papaya salad is ready to be served.
Serve it immediately or chilled after topping it with the remaining roasted peanuts.