Paleo Green Papaya Salad was inspired by the first big trip I ever took abroad.
The Inspiration for this Green Papaya Salad
I fell in love with Green Papaya Salad on my trip to Bali in 2011.
We took a side trip to Nusa Lembongan, a tiny island off the coast of Bali and spent a couple days snorkeling and enjoying maximum relaxation time. While there, we dined outside at a Thai restaurant and I had my first taste of this dish…flavors of savory, spicy, sour and a little sweet all duked it out on my tongue.
Ever since then, I’ve wanted to make Green Papaya Salad (or som tam as it’s called in Thai) myself and make it Paleo-friendly.
What are the Ingredients in Green Papaya Salad?
I’ll admit, this recipe may fit under the “special” category because you may have to do a little searching outside a conventional grocery store to find some of the ingredients, but any Asian food market should have these basic ingredients.
Our local health food market actually has everything you’d need except the fish sauce and dried shrimp! Green papaya are usually found at Asian food markets. They are different than the typical orange or yellow sweet papayas that are more common to find.
Most of the recipes I searched online use peanuts, bean sprouts and sugar to develop the complex flavor profile of som tam.
With a few swaps, I figured out a couple ingredients that did the trick. I substituted cucumber for the bean sprouts (similar in color and texture) and roasted unsalted cashews for the peanuts.
Green Papaya Salad
Green Papaya Salad will have all the flavors of savory, spicy, sour and a little sweet combined duking it out on your tongue.
- 1 medium green papaya about 4 cups shredded
- 1/2 a cucumber
- 2 handfuls cherry tomatoes
- 3 green onions
- 12 green beans
- 1 or 2 Thai red chili peppers*
- 1/2 cup Thai basil leaves washed and packed
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp coconut aminos
- 2 tbsp dried shrimp optional
- Cashews and cilantro for garnish
Peel the papaya with a sharp knife. Julienne the flesh using a julienne peeler (as I did) or use a box grater to achieve a similar effect.
Prep the remaining veggies:
Juice the limes and pour over the veggies. Hint: Roll your limes on the counter prior to squeezing to help release the juice.
Add fish sauce, coconut aminos and (optional) a drizzle of honey.
If you prefer, add the dried shrimp and then let sit for 30 min for all the flavors to meld. Garnish with chopped cashews and cilantro prior to serving. Serve straight up or as a delicious side dish to grilled chicken or fish.
Enjoy the taste-circus that’s about to happen in your mouth!
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