Thai Green Papaya Salad

Ingredients

• •4 cups Mixed greens
• •1 cup Cherry tomatoes
• •1 tsp Salt
• •0.5 tsp Pepper
• •1 medium Cucumber
• •3 tablespoons Vegetable oil
• •2 tablespoons Lemon juice
• •3 cloves Garlic
• •1 medium Onion
• •0.25 teaspoon Black pepper

Instructions

1. 1

   Make the dressing: whisk together fish sauce, lime juice, palm sugar, garlic, and chili until sugar dissolves.

   💡 Taste and adjust sweet-sour-salty balance - it should be bold and well-balanced.

2. 2

   Prepare the protein: slice chicken breast thinly or chop shrimp. Season with a pinch of salt.

   💡 Ultra-thin slices ensure quick, even cooking and better texture absorption.

3. 3

   Cook protein in a hot wok with 1 tbsp oil over high heat until just cooked through, 2-3 minutes. Set aside.

   💡 Do not overcook - residual heat will continue cooking the protein as it cools.

4. 4

   Julienne all vegetables: carrots, cucumber, green tomatoes. Tear lettuce and herbs roughly.

   💡 Uniform cuts ensure even texture and better presentation - use a sharp knife or mandoline.

5. 5

   Combine cooled protein with vegetables in a large bowl. Pour dressing over and toss gently.

   💡 Add dressing just before serving to keep vegetables crisp and avoid sogginess.

6. 6

   Top with crushed peanuts, dried shrimp, and fresh chilies. Serve immediately.

   💡 The textural contrast between crunchy toppings and tender salad is key to Thai salad appeal.