Lao Papaya Salad
Discover the vibrant flavors of Lao Papaya Salad, a tangy, spicy, and refreshingly crisp dish that’s a cornerstone of Laotian cuisine. Made with shredded green papaya, juicy cherry tomatoes, and crunchy green beans, this salad is brought to life with a bold dressing crafted from fresh lime juice, fish sauce, palm sugar, and the optional addition of fermented crab paste for authentic depth. A quick smash of garlic and chili peppers in a mortar and pestle allows the aromas to shine, and a final sprinkle of roasted peanuts adds an irresistible crunch. Ready in just 20 minutes, this no-cook recipe is perfect as a standalone snack, a zingy appetizer, or a vibrant accompaniment to grilled meats or sticky rice. Perfect for lovers of Southeast Asian cuisine, it's a delightful balance of sweet, sour, and umami flavors that will keep your taste buds dancing!
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Recipe Information
Ingredients
- 1 medium-sized (about 500g) Green papaya
- 6 pieces Cherry tomatoes
- 2 pieces (adjust to taste) Fresh chili peppers
- 2 pieces Garlic cloves
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fish sauce
- 1 teaspoon (optional) Fermented crab paste
- 1 tablespoon Palm sugar
- 50 grams (about 4-5 beans) Green beans
- 2 tablespoons Roasted peanuts
Instructions
Peel the green papaya, then use a julienne peeler or shred it into thin strips. Set aside in a large mixing bowl.
Cut the cherry tomatoes into halves and the green beans into 2-inch pieces.
In a large mortar and pestle, smash the garlic cloves and chili peppers together until they form a rough paste. Adjust the number of chilies based on how spicy you want the salad.
Add the palm sugar to the mortar, mash it well with the paste, then add the fermented crab paste (if using), fish sauce, and lime juice. Stir everything together until combined, creating your dressing.
Add the halved cherry tomatoes and green beans to the mortar. Lightly smash them to release their juices but keep them mostly intact.
Transfer the dressing and smashed mixture to the bowl with the shredded green papaya. Toss thoroughly until the papaya is well-coated in the dressing and the ingredients are distributed evenly.
Sprinkle roasted peanuts over the salad as a garnish before serving.
Serve fresh as a standalone dish or as a side to grilled meats or sticky rice.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 56.7 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2361 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
