Side Dish: Thailand – สลัดมะละกอกรอบกับแตงกวาและน้ำมะนาว ▶ Salad Malako Krop Kap Taengkwa Lae Nam Manao (Crisp Green Papaya and Cucumber Lime Slaw)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

3 cups (about 1 small) green papaya, peeled and shredded
1 large English cucumber, seeded and julienned
1 medium carrot, julienned
1 cup (150 g) cherry tomatoes, halved
2 scallions, thinly sliced
1 / 2 cup (15 g) fresh cilantro leaves, chopped
1 / 3 cup (10 g) fresh mint leaves, torn
1 / 3 cup (10 g) Thai basil leaves, torn (optional)
1 / 3 cup (40 g) roasted unsalted peanuts, roughly chopped (optional)
3 tbsp (45 ml) fresh lime juice
1 1 / 2 tbsp (22 ml) fish sauce
1 tbsp (15 ml) rice vinegar
1 1 / 2 tbsp (20 g) brown sugar or palm sugar
1 small clove garlic, finely grated
1 Thai chili, thinly sliced (optional)
1 tbsp (15 ml) neutral oil (optional)

Instructions

Place the shredded green papaya in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
Whisk together lime juice, fish sauce, rice vinegar, brown (or palm) sugar, garlic, and Thai chili until the sugar dissolves. Stir in neutral oil if using.
In a large bowl, combine papaya, cucumber, carrot, cherry tomatoes, and scallions. Pour the dressing over and toss to coat. Let sit 5–10 minutes to slightly soften and absorb flavors.
Fold in cilantro, mint, and Thai basil. Sprinkle peanuts over the top just before serving for crunch.
Taste and adjust with more lime (for brightness), fish sauce (for saltiness), or sugar (for balance). Serve chilled alongside the Thai grilled chicken wings.