Although Thailand’s Tam-style pounded salads are more widely known, this colourful salad’s origins can be traced back to Laos and Isan cuisine. Just because it’s called a salad, don’t mistake it for a boring bowl of leaves. This dish is a true flavour bomb that bursts with sweet, spicy, sour and salty flavours all over and has become a fast-food, on-the-go item with varying flavour profiles in Thai and Laos eateries, across the world. For an extra kick of 100% natural, zesty citrus flavour, top the salad with our very own Lime Leaf + Lemongrass Stir Fry Sauce.
Chef’s note:
- To release the intense aromas of the ingredients, we recommend pounding them with a wooden pestle instead of making a pulverized paste.
- Just before serving, lightly pound your green papaya and mix it in the salad bowl. This allows it to absorb the dressing and have the best crunchy texture to taste.
Ingredients:
- 1 tablespoon of Boombay’s Lime Leaf + Lemongrass Stir Fry Sauce
- 1 small Green Papaya
- 1 small Carrot
- 20 grams of Bean Sprouts
- 2 to 3 pieces of Long Beans
- 3 to 4 tablespoons of toasted Peanuts
- Cilantro to garnish
Products Used:
1
Prep
- Wash the papaya, carrot, long beans, bean sprouts and cilantro
- Peel the papaya and carrot and clean the long beans
- Julienne the papaya and carrot and cut the long beans into thin strips
- Blanch the bean sprouts
- Cut the cilantro and crush some toasted peanuts
2
Cook
- Take a big bowl and add the julienned papaya, carrot, strips of long beans and blanched bean sprouts
- Sprinkle toasted peanuts on top
- Drizzle our Lime Leaf + Lemongrass Stir Fry Sauce to the salad and mix well
3
Garnish
Top the salad with crushed toasted peanuts and chopped cilantro