Post Clease Recipe – Thai Papaya Salad
- 1 small underripe (green) papaya*
- 3 large whole carrots (peeled)
- 1 cup green cabbage (chopped into bite-size pieces)
- 2 medium plum tomatoes (halved and cut into bite-size pieces)
- 2 leaves romaine lettuce
- 2 cloves garlic (peeled and chopped)
- 2 Tbsp dry-roasted salted peanuts (plus more for serving)
- 2 medium fresh or dried bird’s eye chilies (reduce for less heat)
- 1 heaping Tbsp coconut sugar
- 1/4 heaping tsp salt
- 1/4 cup lime juice (~2 small limes as original recipe is written)
- 3-4 Tbsp vegetarian fish sauce or regular fish sauce if you are not vegan.
- See notes for tips on finding a green papaya (mine wasn’t quite green, but it still worked!). Then move onto prepping the vegetables.
- Once you’ve peeled your carrots, cut in half crosswise, and then cut those pieces in half lengthwise. Then use a peeler to carefully shred the carrots into small strips. Continue until all carrots are shredded. Add to a mixing bowl.
- To prepare papaya, peel off the skin using a vegetable peeler, then halve lengthwise and scoop out seeds.
- Cut into small segments and shred into small strips using your mandoline or julienne peeler. Add to mixing bowl.
- Chop cabbage and tomatoes and add to mixing bowl as well. Set aside.
- To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it’s a fine paste.
- Transfer to a small mixing bowl and add lime juice and vegan fish sauce. Whisk to combine, then sample and adjust seasonings as needed.
- Add sauce to vegetables and toss to combine. To serve, lay down romaine lettuce on serving dish, and top with papaya salad. Garnish with additional crushed peanuts and lime wedges.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
*It can be challenging to find an underripe, green papaya unless you go to an Asian supermarket or specialty store. So, if you can’t find one, simply buy the greenest papaya you can find, and use a vegetable peeler to remove the skin. Then halve it, and scoop out the seeds and most of the ripe flesh (save for other uses).