Summer is an especially great time for delicious, refreshing salads! Although people tend to stay away from heated foods in the summer, there’s nothing wrong with the spice in this dish! The beauty of it is you can choose how mild or spicy you want to make it.
I teamed up with my very talented friend, Sandy, who runs the exciting blog: blog.sandyyou.ca. Definitely check her out for some awesome recipes! Together we made a Thai papaya salad. We also had some fun filming it, too!
As for the recipe, although it may not be vegan in origin, you can swap things out to make it vegetarian and vegan friendly! See the recipe below to find out how.
Recipe (serves 4-5 people)
Thai Chillies (to taste)
3-4 Garlic cloves (chopped)
1 medium papaya (peeled and shredded)
1/2 cup cherry tomatoes cut into halves
2 tbsp unsalted peanuts (roasted)
2 tbsp cilantro leaves chopped (optional)
1 tbsp basil (chopped)
1 tsp shrimp paste (optional, or 1 tsp soya sauce)
1 handful dried shrimp (optional)
1-2 shallots (peeled and finely sliced)
1/2 tbsp tamarind concentrate (mix with 1 tbsp water)
1/4 cup lime juice (3 limes)
1/3 cup fish sauce (vegan option: miso broth or mushroom broth)
3 tbsp sugar
1. Mix all the ingredients for the sauce and put aside.
2. Grind the garlic, shallots, chillies, dried shrimp, and shrimp paste (enough so that it is broken up) and put aside.
3. Mix all other ingredients together. Add the grinded ingredients and the sauce. Toss and serve!