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2 Serves
20 Mins
Peel the green papaya and shred it into thin strips using a grater or knife. Wash and prepare the green beans, tomatoes, and green chilies.
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ThaiVitamin K
145 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
366 µg / 400 µgCalcium
303 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
250 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
2097 mg / 4,700 mgSodium
1771 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
22 g / 28 gSugar
57 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a large mortar, pound the green chilies and garlic until crushed. Add the palm sugar, lime juice, and fish sauce, stirring with a pestle until the sugar dissolves.
Add the green beans and tomatoes to the mortar, bruising them gently to release their juices. Add the shredded green papaya and toss everything together with the dressing.
Transfer the salad to a serving dish and garnish with crushed peanuts and dried shrimp before serving immediately.
5
g14
g99
g
Thai
Thai