This is my favourite Thai salad; it’s spicy, sweet, sour and crunchy. I add some tofu on the side when I make this for added protein.
For the dressing:
2 small green chillies
1 clove of garlic
7 tbsp soy sauce
5 tbsp sugar.
For the salad:
1 unripe green papaya (or you can substitute this for a 2 courgettes)
About ½ cup of yard long beans
6 cherry tomatoes
½ cup of peanuts
Make the dressing! Add the chopped chili, sliced garlic and lime juice to a mug (yes I said mug). Add the soy sauce and sugar and microwave for 30 seconds, then stir and microwave for another 30 seconds. (It is until all the sugar dissolves) Then leave to cool.
Prep the papaya; peel it then remove the seeds (you don’t want to eat these). If you have a spiralizer then use it to make thin strips of papaya, if not you can grate it or thinly slice. Add Papaya to a large bowl.
Peel and spiralize the carrots (or grate or thinly slice) and add to the Papaya.
Chop the yard long beans into 2cm pieces and the tomatoes into quarters and add to the bowl.
Add the cooled dressing and salt and pepper and give it a good old stir, then cover and leave in the fridge for 30 minutes to marinate.
Roughly chop peanuts to garnish. You can also pan fry some tofu with a little sesame oil and garlic at this point if you wanted to add extra protein.
Plate up, put generous amounts into jazzy bowls and sprinkle peanuts on the top. (Add your tofu too!)