PAPAYA SALAD PLATTER | LAO STYLE | Mukbang

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and lower in calories.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a different flavor profile.

green papaya

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can mimic the texture of green papaya.

Thai bird chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños offer heat with more availability.

Peel and shred the green papaya and carrots into thin strips.

Chop the cherry tomatoes and cut the green beans into bite-sized pieces.

In a mortar and pestle, pound the garlic and chilies until fragrant.

Add the palm sugar and fish sauce to the mortar, mixing until dissolved.

Incorporate the shredded papaya, carrots, and green beans into the mortar, gently pounding to combine flavors.

Squeeze in lime juice and mix thoroughly.

Transfer the salad to a serving bowl and garnish with crushed peanuts and coriander leaves.

Serve immediately for the freshest taste.

Cooking Techniques

Spice Level:

Allergens