- 2 cups shredded green papaya
- 2-3 long beans (cut into 1-inch pieces)
- 6-8 cherry tomatoes (halved)
- 2 cloves garlic
- 2-3 red chilies (adjust to taste)
- 2 tbsp unsalted dry-roasted peanuts
- 1 tbsp coconut sugar (or palm sugar, melted)
- 1 tosp low-sodium fish sauce
- Juice of 2 limes
- 1 tbsp dried shrimp (optional, rinsed)
- A small pinch of salt
- Ice blocks (to cover shredded papaya)
1 pestle and mortar
1 Small pot
1 knife
Plate (for serving)
Chopsticks (for serving)
Prepare the PapayaPeel and shred the green papaya. Soak the shredded papaya in ice water for 10–15 minutes to make it extra crunchy and refreshing. Toast & MeltDry roast the peanuts in a pan without oil until fragrant.Melt the coconut sugar in a small pan or microwave until smooth. Chop the VeggiesCut the cherry tomatoes in half. If using large tomatoes, dice them into bite-sized pieces. Cut long beans into 1-inch pieces. Pound the AromaticsIn a mortar and pestle, pound the red chilies with a pinch of salt (this helps keep them from jumping out).Add garlic, peanuts, and optional dried shrimp. Gently pound to release aroma.Add long beans and lightly pound—just enough to release juices, not mash them. Mix it All TogetherDrain the papaya from the ice water.In a large bowl, mix the shredded papaya and cherry tomatoes with the pounded mixture.Add fish sauce and freshly squeezed lime juice. Toss everything until well combined. ServeServe immediately with fresh cabbage or cucumber on the side for added crunch and balance.
Health Benefits
- Promotes digestion with fiber-rich papaya
- Supports hydration and detox
- Boosts immunity with fresh lime and tomatoes
- Contains healthy fats from peanuts
- Low in calories and packed with antioxidants
Nutrition Facts (Per 1 Serving – Approx. 1 Cup)
- Calories: ~110 kcal
- Dietary Fiber: 4–5 g
- Vitamin C: ~60% DV
- Sodium: 250–350 mg
- Healthy Fats: From roasted peanuts
