Papaya Salad Recipe

The magic of this Thai papaya salad is the contrast between crisp green papaya, chewy long beans, juicy tomatoes, and crunchy peanuts, all pulled together by lime, palm sugar, fish sauce, and fresh chilies. This version is especially practical because it uses a 28-ounce can of tomatoes, so you can make it even when perfectly ripe fresh tomatoes—or the traditional small Thai tomatoes—aren’t available. The canned tomatoes bring plenty of juice to the dressing, but they need a gentle touch or the salad can quickly turn watery. Start by shredding the 1 cup of green papaya into thin, matchstick-like strips. If the papaya is very firm, a julienne peeler works well; otherwise, slice it into thin planks and cut those into strips. Drain the tomatoes well, then cut them into bite-size pieces. The 1 pound of dried long beans should be rehydrated according to the package directions and cooled completely before they go into the salad. They should be tender enough to bend but still have some chew. If they remain tough, the finished dish will feel disjointed rather than crisp and refreshing. For the dressing, pound or finely mince the two chilies with the palm sugar, then stir in the juice of one lime and the fish sauce. A small mortar and pestle is ideal because it releases the chili without turning everything into a purée. Add the papaya and long beans and toss firmly, pressing them lightly so they absorb the dressing while retaining their texture. Fold in the tomatoes last, along with the peanuts, since vigorous mixing can crush the tomatoes and make the salad soupy. One important kitchen note: 1.5 pounds of fish sauce would be overwhelmingly salty; this amount is almost certainly intended to be 1.5 tablespoons. Start there, taste, and add more only a few drops at a time. Serve it immediately for lunch, while the papaya is still crisp and the peanuts are crunchy. It makes a lively partner for steamed jasmine rice, grilled chicken, prawns, or simple Thai omelets, and it is particularly good alongside rich or smoky foods because the lime and chilies cut through them cleanly. If you need to prepare ahead, mix the dressing first and keep the papaya, tomatoes, beans, and peanuts separate; combine everything just before serving.