For the salad:
150g unripe green papaya, shredded
50g carrot, shredded
50g roasted peanuts 
8 green beans, cut into 1 inch sticks
6 cherry tomatoes, halved
1 tbsp dried shrimp

For the dressing:
1 tbsp Chilli Paste
1 tbsp Garlic, minced
1 tbsp Fish Sauce
200g Sticky Rice

  1. To make the salad:
  2. Using a pestle and mortar, roughly crush the dried shrimp and peanuts.
  3. Add green beans and lightly bruise. 
  4. Add papaya strands and pound to soften so flavours can be easily absorbed.
  5. Stir in the carrots and tomatoes, pressing gently to release juices.
  6. To make the dressing:
  7. Mix the chilli paste, garlic and fish sauce together, pour over salad and toss everything together. 
  8. Serve with Sticky Rice.
Handy tip

Add a thinly sliced bird's eye chilli for more heat. 
You may substitute green papaya with shredded cucumber or extra carrot.

Did you know

Fish sauce is widely used in Thai cooking as a salt alternative. Our vegetarian and vegan friendly version Is made from seaweed so everyone can enjoy authentic Thai flavours.