Thai Veg Papaya Salad (No Onion No Garlic)
This vibrant, refreshing, and healthy Thai Veg Papaya Salad is a perfect appetizer or a side dish to complement any Thai entrée. Bursting with flavors and textures, this salad features crisp raw papaya, colorful bell peppers, and a tangy, spicy dressing, all tossed together with roasted peanuts and fresh basil. It’s an easy and quick-to-make dish that is light, nutritious, and perfect for any occasion. Plus, it is made without onions and garlic, making it suitable for those who avoid these ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw papaya (thinly chopped) | 1 |
| Tomato (sliced) | 1 cup |
| Red, yellow, and green bell peppers (Capsicum) (thinly chopped) | 1 cup |
| Roasted peanuts (or roasted cashew) | ½ cup |
| Green beans (French beans) | 5 |
| Green chili (sliced) | 1 |
| Soy sauce | 2 tbsp |
| Sunflower oil | 2 tbsp |
| Lemon juice | 3 tbsp |
| Brown sugar (Demerara sugar) | 2 tbsp |
| Fresh basil leaves | ¼ cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 200mg |
| Sugars | 7g |
| Vitamin C | 20% |
| Iron | 4% |
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Thai
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Papaya:
Begin by shredding the raw papaya using a large grater or a sharp knife, following the traditional Thai method. You can also use a julienne peeler to achieve fine, thin strips. This process releases the natural juices from the papaya, which adds to the salad’s flavor. -
Make the Dressing:
In a food processor or chopper, combine the green chili, soy sauce, sunflower oil, lemon juice, and brown sugar. Pulse the ingredients until the liquid begins to ooze from the chili and the sugar dissolves into a smooth, fragrant dressing. -
Prepare the Green Beans:
Slice the green beans into segments. Add them to the food processor with the dressing and pulse gently to lightly chop and bruise the beans. This mimics the traditional pounding process used in Thailand but is less time-consuming. -
Combine the Vegetables:
In a large salad bowl, add the shredded papaya, sliced tomatoes, and chopped bell peppers. These vegetables will form the base of the salad. Be sure to reserve some basil leaves for garnishing. -
Toss the Salad:
Pour the prepared dressing and lightly bruised green beans over the vegetables in the bowl. Toss everything together thoroughly to ensure that the vegetables are well coated in the flavorful dressing. -
Finish the Salad:
Add the roasted peanuts (or cashews, if preferred) to the salad and toss once more. The peanuts add a delightful crunch and richness to the dish. -
Serve:
Garnish the salad with the remaining fresh basil leaves for a burst of color and added freshness. Adjust the spices, including the chili and brown sugar, according to your taste. If you prefer a spicier salad, feel free to add more green chili or a dash of chili powder. -
Optional:
Serve the Veg Thai Papaya Salad on its own as a light snack or appetizer, or pair it with a side of jasmine sticky rice, just as it’s done in Thailand. This salad also makes a delicious accompaniment to Thai entrees such as Pad Thai or Thai curry.
Tips for Best Results:
- Papaya: Make sure to choose a firm, green papaya for this recipe. Ripe papayas tend to be too sweet and soft for this savory salad.
- Nuts: Roasted peanuts are traditional, but you can substitute them with roasted cashews or even almonds if you prefer.
- Chili Level: Adjust the amount of green chili according to your spice tolerance. This salad can range from mildly spicy to fiery hot depending on how much chili you add.
- Customize: Feel free to experiment with other vegetables like carrots or cucumber for added crunch and color.
Enjoy this refreshing and zesty Thai Veg Papaya Salad without onion and garlic! It’s a delightful, vibrant dish that’s sure to satisfy your taste buds while offering a nutritious option for your next meal.
