Papaya salad Laos street food dinner

Peel and shred the green papaya using a grater or food processor.

Julienne the carrots and cut the green beans into 1-inch pieces.

Halve the cherry tomatoes and set aside.

In a large bowl, combine the shredded papaya, carrots, green beans, and cherry tomatoes.

In a separate bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and chopped chili peppers.

Pour the dressing over the salad mixture and toss to combine thoroughly.

Add crushed peanuts and chopped coriander to the salad, mixing gently.

Season with salt to taste, adjusting the flavors as desired.

Let the salad sit for 10 minutes to allow the flavors to meld.

Serve chilled or at room temperature, garnished with additional peanuts and coriander if desired.

Dietary

Allergens